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    Home | Main Dishes

    Beef Stroganoff Crock-Pot Recipe

    Dated: October 21, 2019 Last Modified: March 25, 2022 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    642 shares
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    This is my take on Julia Child's classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.
    Jump to Recipe Print Recipe
    beef stroganoff slow cooker square

    Crock-Pot Beef Stroganoff is a delicious comfort food recipe that is perfect for a fall dinner. Bites of seared beef fall apart in your mouth while caramelized mushrooms and the homemade stroganoff cream sauce round out the perfect bite!

    With the help of a crock-pot you are able to make this variation of my classic beef stroganoff recipe. I will serve this recipe with some oven-roasted asparagus and bake off some Rhodes rolls to scoop up the extra sauce. It is THAT good!

    If we are feeling extra fancy, and I have the time, I will make a pan of blueberry delight or pineapple dump cake. Depending on what ingredients I have on hand that week.

    Jump to:
    • 🥫 Ingredients needed:
    • 🥘 Instructions:
    • 📝 Frequently asked questions, answers and tips:
    • Printable Recipe Card

    🥫 Ingredients needed:

    • fresh baby bella mushrooms, sliced
    • steak, sirloin
    • dry white wine
    • beef stock
    • heavy cream
    • Worcestershire sauce
    • thyme
    • cornstarch blended with 1 tablespoon of the cream

    Scroll down to the recipe at the bottom for quantities.

    🥘 Instructions:

    1. Trim off excess fat from the steak and cut into bite sized pieces. perfectly seared mushrooms in a cast iron pan
    2. Saute mushrooms. 
    3. Stir in the shallots. seared steak for Beef Stroganoff
    4. Sear the beef, a few pieces at a time, for 2-3 minutes on each side.
    5. Deglaze the pan.
    6. Add the beef, mushrooms and shallots to the slow cooker.
    7. Add the rest of the liquids to the crock pot.
    8. Cover and cook on low for 6-8 hours.
    9. Remove the meat and mushrooms to a bowl.
    10. Pour the liquids into a sauce pan and bring to a simmer.
    11. Add the heavy cream/corn starch mixture to the pan.
    12. Bring to a simmer for one minute. 
    13. Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
    14. Add all the ingredients back to the slow cooke pan. Add the thyme to the pan. close shot of the beef stroganoff with the noodles added to the crockpot.
    15. Add cooked pasta to the slow cooker and warm through. 
    16. Season with salt and pepper.

    📝 Frequently asked questions, answers and tips:

    What is the best beef to use for slow cooker beef stroganoff?

    For this recipe, you are going to want to use a cut of beef that benefits from low and slow cooking for this slow cooker beef stroganoff. I am using a chuck steak but a round steak or blade steak can also be used. If you are going to make my classic stove top beef stroganoff you are going to want to use a cut of beef that is a bit more tender such as a sirloin. raw beef cut for Beef Stroganoff on a wooden cutting board

    How do you sear the beef for beef stroganoff?

    1.Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
    2. Add 2-4 tablespoons of butter to the skillet or dutch oven warm over moderately high heat. The butter will start to foam and you will know the butter is ready.
    3. Place the beef in a single layer in the bottom of the pan, being careful not to crowd the pan. Crowding the pan can lead to steaming and we want searing. 
    4. Do not move the beef until you see a caramel edge at the base of the beef and a grey color creeping up the side of the beef. This will take a full 2-3 minutes
    4.Flip once and cook for an additional minute. Do not overcook the beef because it will continue to cook when you add it back to the pan later in the recipe.

    How to brown mushrooms:

    1. In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan.
    2. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside. DO NOT POKE THE MUSHROOMS. 
    3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Printable Recipe Card

    beef stroganoff slow cooker square

    Crock-Pot Beef Stroganoff Recipe

    Sarah Mock
    This is my take on Julia Child's classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.
    5 from 4 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 20 mins
    Cook Time 4 hrs
    Total Time 4 hrs 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Beef Recipes
    Cuisine Russian
    Servings 6
    Calories 805 kcal

    Ingredients
      

    • 8 ounces fresh baby bella mushrooms sliced
    • 4 tablespoons butter divided
    • 3 tablespoons shallots minced
    • 2 ½ pounds steak chuck
    • ½ cup dry white wine
    • 1 cup beef stock
    • 1 cup heavy cream
    • 1 tablespoon Worcestershire
    • 1 teaspoon thyme
    • 2 teaspoons cornstarch blended with 1 tablespoon of the cream
    • salt and pepper

    Instructions
     

    • Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
    • In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.
      4 tablespoons butter, 8 ounces fresh baby bella mushrooms
    • Flip the mushrooms and sear on the second side. Add additional butter, if needed.
    • Stir in the shallots and cook for a minute longer.
      3 tablespoons shallots
    • Move the cooked mushrooms and shallots to a slow cooker.
    • Add 2-4 more tablespoons to the skillet or dutch oven warm over moderately high heat.
    • Sear the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior is still medium in doneness.
      2 ½ pounds steak
    • move the beef to a slow cooker.
    • Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.
      ½ cup dry white wine, 1 cup beef stock, 1 tablespoon Worcestershire
    • Add the wine stock and Worcestershire along with the bits to the slow cooker.Add the thyme.
      1 teaspoon thyme
    • Cook on low for 6-8 hours.
    • Once cooked, remove as much of the liquid as possible and return it to the pan you used to sear the beef and turn the heat to medium high.
    • While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
      2 teaspoons cornstarch blended with 1 tablespoon of the cream, 1 cup heavy cream
    • After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
    • Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
    • Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
    • Add the stroganoff sauce back to the slow cooker. Add cooked noodles.
    • Season with salt and pepper.
      salt and pepper
    • Serve over cooked noodles, if desired.

    Video

    Notes

    If you want to fold the cooked noodles into the sauce, be sure to add an additional cup of cream or milk. The noodles will absorb the liquids so additional is needed.

    Nutrition

    Serving: 1Calories: 805kcalCarbohydrates: 6gProtein: 57gFat: 59gSaturated Fat: 29gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 265mgSodium: 339mgFiber: 1gSugar: 3g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah

      October 21, 2019 at 2:51 pm

      Isn't it the truth!? A few minutes can make such a difference.

    2. Sarah

      October 21, 2019 at 2:50 pm

      Yes! There are many ways of making the same dish. Stay tuned for my sous vide version.

    3. Jenn

      October 21, 2019 at 12:56 pm

      I had no idea stroganoff could be made in the slow cooker! Helloooooo amazing!

    4. Tara

      October 21, 2019 at 12:37 pm

      Make sure to get the mushrooms nice and brown -- adds SO much flavor. Loved it!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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