Crockpot Beef Stroganoff
This Crock Pot Beef Stroganoff is a slow cooker beef dinner made with tender beef stew meat, a creamy mushroom sauce, rich cream cheese, sour cream, and simple seasonings. It cooks low and slow in the crock pot, making it one of the easiest comfort food meals for busy weeknights.
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It’s also a great crockpot meal recipe to make for family dinners and potlucks. This is perfect for busy days cause this recipe can be cooked in just 4 hours; plus, it’s a dump-and-go crockpot recipe, so you can easily leave it.
Crockpot is one of the best hands-off dinners, and these 4-hour (or less) Crockpot Recipes are great to prepare in the afternoon.
How to Make Crockpot Beef Stroganoff
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. To your slow cooker, add the stew meat. Sprinkle salt, pepper, and paprika over top. Add onion and garlic.
2. In a medium mixing bowl, whisk together cream of mushroom soup, beef broth, and Worcestershire. Pour this over the beef.
3. Cook on high 3-4 hours or low 6-8.
4. Before the last hour of cooking, add cream cheese, and sour cream. Stir to combine. Let this melt for the remainder of the cook time, and stir well.
5. Once cooking has finished, boil egg noodles according to package directions (we typically use 3/4 of a package). Add cooked noodles to the slow cooker and stir well to combine.
Serve & Enjoy!
Top with fresh chopped parsley.
Important Recipe Notes
- Beef stew meat becomes the most tender when cooked low and slow, so use the low setting if you have the time.
- Cut the beef into similar-sized pieces so it cooks evenly.
- Add the cream cheese and sour cream during the last hour of cooking to keep the sauce smooth and creamy.
- Stir the sauce well after the cream cheese has melted to remove any small lumps.
- Cook the egg noodles separately and stir them in just before serving to keep them from getting too soft.
- If the sauce is thicker than you like, stir in a splash of beef broth until it reaches your preferred consistency.
- Taste the sauce before serving and adjust the salt and pepper if needed.
- Garnish with fresh parsley for a pop of color and fresh flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe also tastes great served over mashed potatoes or rice if you want to skip the egg noodles.
Crockpot Beef Stroganoff
Ingredients
- 2 lb. beef stew meat
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 10.5 oz. can of cream of mushroom soup
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 8 ounces cream cheese
- 1 cup sour cream
- Egg noodles for serving
- Fresh parsley for serving
Instructions
- To your slow cooker, add the stew meat. Sprinkle salt, pepper, and paprika over top. Add onion and garlic.
- In a medium mixing bowl, whisk together cream of mushroom soup, beef broth, and Worcestershire. Pour this over the beef.
- Cook on high 3-4 hours or low 6-8.
- Before the last hour of cooking, add cream cheese, and sour cream. Stir to combine. Let this melt for the remainder of the cook time, and stir well.
- Once cooking has finished, boil egg noodles according to package directions (we typically use 3/4 of a package). Add cooked noodles to the slow cooker and stir well to combine.
- Top with fresh chopped parsley.
