Slow Cooker Beef Stroganoff
by Sommer Collier — last updated on Jul 25, 2026 
It’s hard to beat this deliciously creamy slow cooker beef stroganoff, and that’s exactly why it’s a regular on my family’s dinner rota! This easy slow cooker recipe is filled with tender beef that falls apart, earthy mushrooms, and egg noodles coated in a thick sour cream sauce.
Certain dishes set a benchmark for comfort, and slow cooker beef stroganoff is at the top of my list. It’s not the most glamorous meal, but the perfect blend of succulent slow-cooked beef, earthy mushrooms, pasta, sour cream, and boozy essence makes it a show-stopper on any cold night. Much like this slow cooker chicken and potatoes dish, it’s a fantastic mid-week meal you can prep in a hurry. Just set it and forget it, and then come home later to a house that smells like pure heaven! I love to make myself a bowl filled to the brim with this mouthwatering stroganoff, and then top it off with a dollop of sour cream and a sprinkle of fresh parsley.
Pam – ⭐⭐⭐⭐⭐ This is an outstanding, simple recipe to make. I upped the quantities to serve 12 people and everyone raved at the flavor of the mushrooms and sauce and the tenderness of the beef. I am making this again for our Thanksgiving dinner. It was that good!
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Sommer’s Recipe Highlights
Creamy and Comforting – From the fork tender beef and earthy mushrooms, to the creamy sauce that coats every strand of buttery egg noodles, this dish is the pinnacle of comfort food. It’s great for chilly evenings and Sunday dinners, and even more importantly, everyone from kids to adults just LOVES this dish!
Simple Ingredients – To make this mouth-watering stroganoff all you need is a few simple ingredients. Buy a really good quality chuck roast because that will make all the difference. Otherwise, most of the remaining ingredients are probably already in your pantry and fridge!
Quick and Easy – Like many slow cooker recipes and one pot dishes (shoutout to my spicy hamburger helper recipe), this stroganoff dish requires minimal prep and it’s pretty much fool-proof. Just add all of the ingredients into the slow cooker, and let it do its thing! The result is a luscious and creamy meal that will become a favorite.
Key Ingredients and Tips
- Beef Chuck Roast – When slow-cooking stroganoff, it’s important to use a cut of beef that stays moist and succulent when cooked over time. I like to use thin strips of chuck roast. You can also cut the beef into bite-size chunks if you prefer. The marbled fat in the chuck roast gently breaks down as it cooks, keeping the beef tender. Short ribs are also a good choice, but a bit more expensive.
- Shallots and garlic – I use peeled and chopped shallots and garlic for a boost of savoriness.
- Butter – To make the base of that creamy sauce, butter is a must! Make sure to use the unsalted variety.
- All-Purpose Flour – This is essential to thickening up the creamy sauce and making it luscious and rich.
- Button Mushrooms – These are a staple and paramount to making any good beef stroganoff recipe! They add a yummy chewy texture and the perfect amount of umami, earthy flavors. You can swap any mushroom you like here, cremini and oyster mushrooms are a nice twist.
- Sour Cream – To get that signature stroganoff flavor that we all love, you MUST use sour cream! It’s packed with tangy flavors and it creates the perfect textured sauce.
- Cognac – I like to use Cognac in stroganoff because it leaves a gentle, lingering, slightly sweet boozy essence. If you love robust flavors, add as much as a cup of Cognac to the recipe. However, if your palette is a bit delicate, use a little less. You can also use brandy or whiskey if you prefer. Do not skip the booze! It’s an essential component, and the flavor cannot be replaced. The alcohol does cook out over time, so don’t be afraid of serving this to your whole family.
- Beef Base – Beef base is important because it really accentuates the beefy flavors in this stroganoff. For this dish you need 5 tablespoons and 1 teaspoon beef concentrate. Alternatively, you can just use a beef stock. Beef base is essentially concentrated beef broth, and provides a deep rich beefy flavor.
- Extra Wide Egg Noodles – These are the classic way to serve up stroganoff. Egg noodles are seriously thick and they soak up all of that delicious sauce just beautifully. Plus, they hold up well, when cooked in a crockpot.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the meat – To start this dish, I cut up the beef into small bite-sized pieces or thin strips. This totally depends on your preference. Then, I set a slow cooker to low heat.
Cook the beef – I melt some butter in a skillet and I saute the onions and garlic until they’re soft and tender. Then, I add in the beef and I gently brown them on all sides. Finally, I sprinkle in some flour so that the beef gets coated all around. This will help thicken up the sauce and make the beef more tender. I pour all of this into the slow cooker.
Make the sauce – I also add the chopped mushrooms into the slow cooker, and then I start working on the sauce. To make that, I mix the sour cream, a splash of cognac, the beef base, some Dijon mustard and thyme together. I then pour all of that along with some water over the mushrooms.
Cook – That’s it, now I’m ready to hit play! I cover up the slow cooker and I let it cook on 6 hours on high, or about 9 hours on low. Basically, I’ll know the stroganoff is ready once the beef is fork-tender.
When the beef is ready, I add in the dried egg noodles and I let those cook until they’re al dente. This takes about 20-30 more minutes.
Recipe Variations
- Mushrooms – Swap the button mushrooms with another variety like cremini, portobello or shiitake!
- Extra veggies – You can even add in some peas, diced carrots or spinach for a boost of veggie power.
- Crispy onions – Top this off with some crispy onions for added texture and crunch!
- Mashed potatoes – Instead of serving the stroganoff over egg noodles, you can serve it over a pile of mashed potatoes.
Serving Suggestions
This slow cooker beef stroganoff is pretty filling and hearty on its own, but if you’re looking to turn it into a fuller meal or entertaining guests, here are some of my favorite serving suggestions:
- Pair it with a simple green salad.
- Serve it with some warm bread, because the dipping action is INSANELY delicious!
- Enjoy it with some roasted broccoli, these honey glazed carrots or green bean almondine.
Storing
Store leftover stroganoff in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze it for up to 3 months. Reheat over low heat on the stovetop!
Frequently Asked Questions
Totally. Just swap it with more beef stock and you’re good to go. But as I mentioned above, the cognac flavor is an essential part of the stroganoff flavor. The alcohol does cook out over time, leaving a mellow taste. If possible, leave it in!
That can happen if you’ve added it into the sauce when it’s boiling. Instead, try stirring the sour cream into the sauce during the final stages to avoid curdling.
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Slow Cooker Beef Stroganoff
Video
Ingredients
- 2 1/4 pound beef chuck roast
- 6 shallots peeled and chopped
- 4 cloves garlic peeled and minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 pounds button mushrooms quartered
- 1 1/2 cups sour cream
- 1/2 – 1 cup cognac
- 2 tablespoons beef base + 2 teaspoons (or 5 tablespoons + 1 teaspoon beef concentrate)
- 2 1/2 tablespoons Dijon mustard
- 2 teaspoons dried thyme
- 3 cups water
- 12 ounces extra wide egg noodles
- salt and pepper to taste
Instructions
- Set a large 6-quart slow cooker to low heat. Cut the beef roast into small bite-size chunks, or cut against the grain into thin strips.
- Place the butter in a large skillet and set on the stovetop over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes, then add the beef pieces. Brown the beef on all sides, about 5 minutes. Then sprinkle the flour over the beef and stir to coat. Cook another 3 minutes. Pour the mixture in the bottom of the slow cooker. *If using an Instant Pot or Multi-Cooker, do this in the crock on the Sauté setting, then lower the heat to Slow Cook.
- Add the chopped mushrooms to the crock. In a bowl, whisk the sour cream, cognac, beef base, Dijon mustard, and thyme together. Pour the mixture over the mushrooms, then add in 3 cups water. *If using less than 1 cup cognac, add extra water to equal 1 cup.
- Cover the crock and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender. Stir in the egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente. Taste, then salt and pepper as needed.
No form of alcohol is allowed on the premises, so I used white grape juice instead. Apple juice can sometimes be used as a substitute for Cognac, but I find white grape juice is better, especially since Cognac is made from fermenting and distilling grapes and apple juice tends to taste sweeter. Grape juice in itself will be a tad bit sweeter since the natural sugars aren’t being allowed to turn to alcohol.