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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew made in a slow cooker for tender beef and a thick, creamy mushroom-sour cream sauce. This stew simmers low-and-slow, then thickens with a cornstarch slurry and finishes with melted sour cream and cream cheese for a velvety coating.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck cut into 1-inch cubes
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
Mushroom aromatics
  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
Thickener and finish
  • 3 tbsp cornstarch
  • 3 tbsp water to thicken with cornstarch
  • 1 cup sour cream added at end
  • 8 oz cream cheese cubed, added at end
Serving
  • 1 count egg noodles for serving
  • 1 count fresh parsley for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef chuck cubes with salt and pepper, then add them to the slow cooker along with sliced cremini mushrooms, diced onion, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme.
  2. Make sure everything is evenly distributed in the slow cooker so the beef cooks through and absorbs the flavor.
Slow cook until tender
  1. Cook on Low for 7-8 hours, or High for 4-5 hours, until the beef is very tender.
  2. Check partway through by peeking the lid; you should see gentle bubbling and softened beef that breaks easily with a fork.
Thicken the stew
  1. Stir the cornstarch slurry (cornstarch mixed with water) into the slow cooker.
  2. Cook on High for 20 minutes, stirring occasionally, until the sauce thickens and looks glossy and spoon-coating.
Finish with creamy stroganoff sauce
  1. Stir in the cubed cream cheese and continue until it melts into the stew.
  2. Stir in the sour cream until smooth, then season with salt and pepper to taste; the sauce should be creamy with a slightly thickened texture.
Serve
  1. Serve the beef stroganoff stew over egg noodles.
  2. Top with fresh parsley and a light dusting of paprika if desired for a bright, herby finish.

Notes

Pro tip: for the creamiest texture, add sour cream and cream cheese after thickening and keep the heat at a gentle simmer—vigorous boiling can make dairy look grainy. Refrigerate leftovers in a sealed container for up to 3 days; reheat slowly on the stovetop or in the microwave, stirring often. Freezing is not recommended because sour cream can separate when thawed. Dietary swap: use gluten-free egg noodles if you need a gluten-free version (the stew itself is naturally gluten-free, aside from serving noodles).