Crock-Pot Beef Stroganoff Recipe

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.

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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. 

Do you need to brown mushrooms for this beef stroganoff?

Mushrooms can be amazing and full of flavor or they can be mushy and soggy. We want amazing mushrooms full of flavor and color. Here is how to get both.

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.

How do you sear the beef for beef stroganoff?

Getting a good sear on the beef for beef stroganoff is key to a good flavor profile for your dish. Taking a few extra minutes to caramelize the surface of the meat versus string it to get it grey in color will produce such an amazing flavor, you will thank yourself.

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.
3. The butter will start to foam and you will know the butter is ready.

4. 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. 

5. 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.
6. This will take a full 2-3 minutes

7. Flip once and cook for an additional minute. Do not over cook the beef because it will continue to cook when you add it back to the pan later in the recipe.

What ingredients are needed to make Crock-Pot Beef Stroganoff?

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

More beef crockpot recipes:

• Stuffed cabbage rolls  <— crockpot instructions too!
• Stuffed pepper soup 

How to make crock pot beef stroganoff:

1. Trim off excess fat from the steak and cut into bite sized pieces.
2. Saute mushrooms. 
3. Stir in the shallots.
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. 
15. Add cooked pasta to the slow cooker and warm through. 
16. Season with salt and pepper.

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Yield: 6

Crock-Pot Beef Stroganoff Recipe

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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.

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 8 ounces fresh baby bella mushrooms, sliced
• 4 tablespoons butter, divided
• 3 tablespoons shallots, minced
• 2 1/2 pounds steak, chuck 
• 1/2 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

1. Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
2. 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.
3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.
4. Stir in the shallots and cook for a minute longer.
5. Remove the cooked mushrooms and shallots to a slow cooker.
6. Add 2-4 more tablespoons to the skillet or dutch oven warm over moderately high heat.
7. 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.
8. Remove the beef to a slow cooker.
9. Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.
10. Add the wine stock and Worcestershire along with the bits to the slow cooker.Add the thyme.
11. Cook on low for 6-8 hours.
12. 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.
13. While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
14. After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
15. Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
16. Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
17. Add the stroganoff sauce back to the slow cooker. Add cooked noodles.
18. Season with salt and pepper.
19. Serve over cooked noodles, if desired.

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.

Recommended Products

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• 
  Crock-Pot 6-Quart Cook & Carry Slow Cooker
• 
  Lodge Cast Iron Pan 12"

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 805 Total Fat: 59g Saturated Fat: 29g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 265mg Sodium: 339mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 57g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.