Slow Cooker Beef Stroganoff Stew

There’s nothing better than a comforting bowl of Slow Cooker Beef Stroganoff Stew on a chilly evening. Tender beef, creamy sauce, and garlicky mushrooms melt together into one hearty, flavor-packed meal. It’s an easy, hands-off recipe that fills your home with the coziest aroma while you go about your day.

Why you’ll love this Slow Cooker Beef Stroganoff Stew

This Slow Cooker Beef Stroganoff Stew brings restaurant-quality comfort to your kitchen with minimal effort. You’ll love how the beef turns out fall-apart tender after hours of gentle simmering. The creamy sour cream and Dijon mustard create a velvety sauce that’s both tangy and rich, coating every bite in luxurious flavor.

Searing the beef first adds incredible depth, while the slow cooker works its magic blending the flavors perfectly. The garlic butter mushrooms add a savory, buttery finish that makes each spoonful satisfying.

It’s also a flexible dish—serve it over noodles for a classic touch, mashed potatoes for comfort, or rice for a hearty family dinner. Best of all, it’s a one-pot wonder that practically cooks itself, making it perfect for busy days or lazy weekends.

Ingredients you’ll need

Beef and best cuts for slow cooking

Choose beef chuck, boneless ribs, or beef cheeks for the best texture. These cuts become melt-in-your-mouth tender after long, slow cooking. Lean or pre-cut stewing beef tends to dry out and lose flavor, so it’s best to avoid those. The marbled fat in chuck adds richness and keeps the stew juicy and flavorful.

The creamy sauce base

Flour gives the sauce its smooth thickness, while Dijon mustard brings a tangy bite. Sour cream rounds out the sauce, giving it a signature Stroganoff creaminess. Beef stock ties it all together, creating a deep, savory broth that balances the richness beautifully. When combined, these ingredients form a sauce that’s bold yet comforting.

Flavor boosters

The onions and garlic add sweetness and aroma, laying the foundation for flavor. The garlic butter mushrooms, sautéed until golden, add earthy depth and buttery richness. They turn a simple stew into something special, bringing that extra layer of indulgence.

Serving ideas

This stew pairs beautifully with egg noodles or pasta, soaking up every bit of the creamy sauce. Mashed potatoes or fluffy rice also make excellent companions. Finish with a sprinkle of fresh chives for color and a pop of freshness.

Step-by-step: How to make Slow Cooker Beef Stroganoff Stew

Sear the beef

Start by patting the beef dry. Season generously with salt and pepper. Heat oil in a large pan, then brown the beef in batches. This step adds rich flavor that deepens during slow cooking. Don’t rush—let the edges caramelize for that savory crust.

Build the base

In the same pan, melt butter and sauté onion and garlic until fragrant and soft. Stir in flour to create a paste-like roux, then mix in Dijon mustard. Gradually add half of the beef stock, stirring until smooth, then pour in the rest and bring it to a gentle simmer. This forms the perfect base for the slow cooker.

Slow cook

Transfer the sauce and beef into your slow cooker. Cook on LOW for 8 hours or HIGH for 5 hours. As it simmers, the beef becomes tender and the sauce thickens into a creamy, flavorful stew. Stir occasionally if possible to keep everything well mixed.

Make garlic butter mushrooms

Meanwhile, melt butter in a skillet and sauté mushrooms with minced garlic until golden and fragrant. Season with salt and pepper. These mushrooms add a rich, garlicky finish that pairs perfectly with the creamy sauce.

Finish with sour cream

Once the beef is fully tender, scoop out about 1.5 cups of cooking liquid. Whisk it into the sour cream to temper it—this prevents curdling. Then gently stir this mixture back into the stew along with the mushrooms. You’ll see the sauce turn silky and luscious.

Serve and enjoy

Serve your stew hot over noodles, rice, or mashed potatoes. Garnish with chopped chives for color and freshness. Every bite is creamy, savory, and deeply satisfying.

Expert tips for the best results

To keep sour cream from curdling, always mix it with warm stew liquid first before adding it to the pot. For a gluten-free version, skip the flour and use a cornstarch slurry instead—just mix 3 tablespoons of cornstarch with ¼ cup broth and stir it in at the end.
You can also make this on the stove; simply simmer for about 2 hours until the beef is tender. In a pressure cooker, it takes about 40 minutes on high. This recipe freezes well and tastes even better the next day as the flavors deepen. If you enjoy easy slow cooker meals, you’ll also love trying the Crockpot cheesy chicken spaghetti recipe or Crock Pot Bourbon Chicken.

Storage, leftovers, and meal prep

This stew keeps for 4–5 days in the fridge and up to 3 months in the freezer. Store it in airtight containers to maintain freshness. Reheat gently over low heat or in the microwave until warmed through. Avoid boiling, which can break the creamy sauce.
Leftovers make fantastic pies topped with puff pastry or mashed potatoes. You can even thin it with extra stock and vegetables to make a hearty soup. It’s a meal prep favorite because it reheats beautifully and tastes even richer the next day.

Conclusion

Slow Cooker Beef Stroganoff Stew is pure comfort in a bowl. With tender beef, creamy sauce, and garlicky mushrooms, it’s a meal your family will crave again and again. It’s simple to prepare and versatile enough for any occasion. Try it soon, store the leftovers, and enjoy cozy dinners all week long. For more inspiration, check out recent recipes or for more recipes. You can also find more delicious meal ideas on Pinterest.