Slow Cooker Beef Stroganoff is a creamy herb sauce filled with generous chunks of beef and slivers of mushroom.
I love serving this stroganoff over thick pappardelle noodles or classic egg noodles. With a side of broccoli or green beans, this a dinner that everyone will love.
In an attempt to pretend that fall has arrived here in the desert that I call home, I’ve cranked the a/c and embraced the hearty foods of colder weather. When I have to leave the house, I’m reminded that it’s still in the high 90s here in Phoenix (aka the Valley of the Sun) but as long as I’m indoors, with the crock-pot simmering and the aroma of this stroganoff in the air, I love the fall – even in Phoenix.
Years ago, I made beef stroganoff with cream soups. This recipe for Beef Stroganoff is made from scratch in the same amount of time and the depth of flavor is wonderful.
This is a recipe from Leigh Anne Wilkes’ new cookbook Holiday Slow Cooker.
You may already know Leigh Anne from her website, Your Homebased Mom. If so, you know that her recipes are solid. (Side note: remember the Lemon Angel Pie? That is Leigh Anne’s recipe and I swear angels sing every time I make that pie!)
The Holiday Slow Cooker Cookbook is a must for the upcoming holiday season AND for throughout the year.
If you’re already familiar with slow-cookers and crock-pot recipes, you know that many crock-pot dishes are less than visually appealing. This book? It’s a dream. Every photo makes me want to dive into the dish. These are not your grandma’s slow cooker recipes.
These are updated, flavorful, colorful, and delicious recipes to make all year long in the slow cooker. I already have post-it notes flagging half a dozen recipes.
I’m so happy to finally have this gorgeous book in my hands and you can buy your own copy of the Holiday Slow Cooker Cookbook HERE.
From that gorgeous Herbed Turkey Breast on the cover to Brown Butter Balsamic Carrots, from Buffalo Chicken Meatballs to Lemon Blueberry Coffee Cake, and last but not least Bananas Foster French Toast.
Leigh Anne’s French toast deliciousness will be happening here this weekend. I had no idea that you could make French Toast in the slow cooker and I can hardly wait to try it!
How to Choose a Slow Cooker
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Want to really have fun with this recipe? Try this beef stroganoff over Homemade Egg Noodles for a truly unforgettable meal!
Slow Cooker Beef Stroganoff
- ⅓ cup all-purpose flour or brown rice flour
- ½ teaspoon ground paprika
- ½ teaspoon granulated garlic or garlic powder
- 2 pounds beef chuck roast or stew meat cut into ½-inch pieces
- 2 tablespoons olive oil
- 1 small onion cut into ½-inch pieces, about ⅔ cup
- 1¼ cup low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon ground paprika
- 8 ounces fresh white button or crimini mushrooms sliced very thin
- ½ cup sour cream
- fresh Italian parsley for serving
- 8-12 ounces cooked egg noodles or pappardelle for serving
- Place the flour, paprika, and garlic in a gallon size zipclose bag. Add the meat, seal the bag, and shake well to coat. Heat the oil in a large stainless or cast iron skillet over medium high heat. Add the coated beef to the hot oil and stir to coat. Spread across the pan and let cook for 3 minutes. Stir the meat or flip with a spatula to brown on all sides.
- While the meat is cooking, add the onions, broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme, and paprika to the slow cooker. Add the browned meat and stir to combine. Cover and cook on LOW for 5 hours. During the last hour of cooking, add the mushrooms.
- When the meat and mushrooms are tender, add the sour cream and stir gently to melt it into the sauce. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving.