This rich Slow Cooker Beef Stroganoff is made with tender stew beef, sliced white button mushrooms, a touch of red wine, savory beef stock, and finished with creamy, tangy sour cream. The result is a hearty and deeply satisfying main course with a luxurious sauce, perfect for a cozy, cold-weather dinner, and serving 6 to 8 people.

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Slow Cooker Beef Stroganoff Ingredients

For the Beef:

• 1 1/2 pounds cubed stew beef
• 1 Tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 teaspoons extra-virgin olive oil

For the Sauce & Cooker:

• 2 cups beef stock
• 1/2 cup red wine (such as Pinot Noir or Cabernet Sauvignon)
• 1 Tablespoon tomato paste
• 1 Tablespoon dried parsley
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 8 ounces sliced white button mushrooms
• 1 medium yellow onion, sliced

For Finishing:

• 10 ounces pappardelle pasta
• 1 cup sour cream, at room temperature
• 2 to 3 Tablespoons cornstarch, optional (for extra thickening)
• Chopped fresh flat-leaf parsley, for garnish

How To Make Slow Cooker Beef Stroganoff

1. Prepare and sear the beef: Pat the stew beef cubes dry with a paper towel. In a medium bowl, toss the beef with the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until lightly coated. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned beef to the slow cooker.
2. Sauté the aromatics (optional): Add the sliced onion to the same skillet and cook for 3-5 minutes until softened, scraping up any browned bits from the beef. Transfer the onion to the slow cooker along with the sliced mushrooms.
3. Build the sauce base: In a small bowl, whisk together the beef stock, red wine, tomato paste, dried parsley, paprika, and garlic powder.
4. Start the slow cook: Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir everything gently to combine. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is completely fork-tender.
5. Thicken the sauce (if desired): If the sauce is too thin, create a “slurry” by whisking 2-3 tablespoons of cornstarch with an equal amount of cold water in a small cup until smooth. Stir the slurry into the slow cooker liquid. Cook on HIGH for another 15-20 minutes, or until the sauce has thickened.
6. Add the creamy finish: Cook the pappardelle pasta according to package directions while the sauce thickens. Turn the slow cooker off or to the WARM setting. In a separate bowl, scoop out about 1/2 cup of the hot stroganoff liquid and whisk it into the room-temperature sour cream until it is smooth (this is called tempering). Pour the tempered sour cream back into the slow cooker and stir gently until the sauce is creamy.
7. Serve: Serve the beef stroganoff immediately over the hot, cooked pappardelle pasta. Garnish each serving with fresh chopped flat-leaf parsley.

Recipe Tips

• Tempering the Sour Cream: This is the most crucial step! Adding cold sour cream directly to the hot liquid will cause it to curdle and break. Tempering it with a small amount of hot sauce first ensures the final dish has a smooth, creamy, and professional texture.
• The Power of Browning: Do not skip searing the beef! This step builds an enormous amount of deep, savory flavor, known as the Maillard reaction. This caramelization flavor transfers into the sauce as the dish cooks slowly.
• The Right Pasta: Pappardelle is a thick, wide egg noodle that stands up well to the rich, hearty sauce. Wide egg noodles are the traditional choice and will also work perfectly.
• Adjusting the Consistency: If you skip the cornstarch thickening step, the sauce will be thinner. If you prefer a very thick, coating sauce, use the full amount of cornstarch slurry and let it cook for the full 20 minutes on HIGH.

What To Serve Beef Stroganoff

This Slow Cooker Beef Stroganoff is best served over the specified pappardelle, but it also pairs wonderfully with classic buttered egg noodles, fluffy mashed potatoes, or even white rice. To balance the richness of the creamy sauce, serve a crisp and bright side dish. A simple green salad with a tangy vinaigrette, or a side of steamed vegetables like asparagus, sautéed spinach with garlic, or roasted green beans offer a refreshing contrast. A piece of rustic, crusty bread is also great for soaking up every last bit of the savory gravy.

How To Store Beef Stroganoff Leftovers

• Refrigerate: Store the beef and sauce mixture (separate from the pasta, if possible) in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sauce may appear slightly separated or very thick. To fix this, simply stir in a splash of beef broth or water until it returns to your desired consistency.
• Freeze: You can freeze the beef and sauce mixture, but the sour cream will likely become grainy once thawed. To freeze, divide the cooked beef and sauce before adding the sour cream. Freeze for up to 3 months. Thaw overnight, reheat gently, and then add the tempered sour cream as the last step.

Slow Cooker Beef Stroganoff Nutrition Facts

Serving Size: 1 cup (without pasta)

• Calories: 360 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 480mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 28g

Frequently Asked Questions

• Why do I need to use red wine? The red wine adds a crucial layer of deep, savory flavor and complexity to the slow-cooked sauce. The alcohol cooks off completely during the long cooking time, leaving only a rich, subtle flavor that elevates the dish beyond a simple mushroom soup base. You can substitute with extra beef stock if you prefer not to use alcohol.
• Can I skip the browning step? Yes, you can simply toss the floured beef into the slow cooker with the other ingredients for an easier meal. However, browning the beef first is a vital step for maximizing the overall flavor of the finished stroganoff. That rich, caramelized crust adds depth that you will miss if you skip it.
• Is it better to use cornstarch or flour for thickening? Cornstarch creates a glossier, clearer, and more stable sauce than flour, especially at the end of cooking. If you use flour, be sure to cook the slurry for about 20 minutes to eliminate any raw flour taste. For the best result, use the cornstarch slurry toward the end, as directed.

Try More Recipes:

• Slow Cooker Beef In Red Wine With Melting Onion
• Slow Cooker Beef and Lentil Curry
• Slow Cooker Corned Beef With Root Vegetables