Slow Cooker Beef Stroganoff
This classic Slow Cooker Beef Stroganoff recipe is one my whole family loves! Tender beef simmers low and slow in a creamy, savory sauce, creating a rich and satisfying meal with minimal hands-on time.
Servings 6
Ingredients
- 1-2 lbs beef stew meat cut into 1-inch pieces
- 2 tbsp olive oil
- 1 can cream of mushroom soup
- 14 oz beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped onion
- 8 oz fresh mushrooms, sliced or diced optional
- 1 cup sour cream or plain Greek yogurt
- 12-16 oz egg noodles
Instructions
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the stew meat for 2–3 minutes per side, just until browned. Do not cook through—this step locks in flavor.
- Build the sauce: In the slow cooker, combine the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir until smooth.
- Add remaining ingredients: Add the seared beef, onion, and mushrooms (if using). Stir to coat everything in the sauce.
- Cook low and slow: Cover and cook on LOW for 7–8 hours until the beef is tender and easily pulls apart.
- Finish with creaminess: Stir in sour cream or Greek yogurt during the last 30 minutes of cooking.
- Cook noodles & serve: Prepare egg noodles according to package directions and serve stroganoff over hot noodles.
