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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew is a creamy, slow-simmered beef-and-mushroom meal that becomes very tender on Low. Thickened with a cornstarch slurry, it finishes with sour cream and cream cheese for a rich sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2 lb beef chuck cut into 1-inch cubes
  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 4 garlic minced
Seasonings and liquids
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • salt to taste
  • pepper to taste
Thickener and finishing dairy
  • 3 tbsp cornstarch plus 3 tablespoons water
  • 3 tbsp water to make slurry
  • 1 cup sour cream added at end
  • 8 oz cream cheese cubed, added at end
Serving
  • 8 oz egg noodles
  • fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and load the slow cooker
  1. Season the beef with salt and pepper, then add it to the slow cooker along with the mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme. Make sure the beef is mostly submerged in the liquid for even cooking.
Slow cook until tender
  1. Cook on Low for 7-8 hours or on High for 4-5 hours, until the beef is very tender and pulls easily. Visual cue: the sauce will look thickening slightly around the edges and the beef will be fork-tender.
Thicken
  1. Stir the cornstarch slurry into the slow cooker, then cook on High for 20 minutes until thickened. Visual cue: bubbles will form at the edges and the sauce should coat a spoon.
Finish the stroganoff
  1. Stir in the sour cream and cream cheese until melted, then season with salt and pepper. Visual cue: the sauce turns creamy and smooth with no visible cream cheese cubes.
Serve
  1. Serve the stroganoff stew over egg noodles and top with fresh parsley. Visual cue: the creamy sauce should cling to the noodles.

Notes

For the creamiest texture, avoid boiling after the sour cream and cream cheese are added—stir just until melted, then serve. Store leftovers in the refrigerator up to 3 days; reheat gently. Freezing is not recommended because sour cream can break after thawing. For a lower-fat swap, use light sour cream and reduced-fat cream cheese.