Slow Cooker Beef Stroganoff Recipe

Traditional stroganoff needs constant babysitting on the stove. This version lets the slow cooker do the work while you ignore it all day.

Harper Donahue

May 28, 2025

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Everything You Need

2 tbsp vegetable oil
2 lbs white mushrooms, trimmed and halved or quartered
3 onions, diced fine
Sea salt and pepper
5 tbsp all-purpose flour
1/4 cup tomato paste
2 tablespoons garlic powder
1/2 ounce dried porcini mushrooms, rinsed and chopped fine
1 tablespoon fresh thyme leaves, minced (or 1 tsp dried)
1/2 cup dry white wine
1.5 cups chicken broth
1/3 cup soy sauce
2 bay leaves
4 lbs boneless beef chuck-eye roast, trimmed and cut into 1.5-inch chunks
1/2 cup sour cream
2 tsp Dijon mustard
2 tablespoons fresh dill, minced

Build the Base

Heat oil in a 12-inch skillet over medium until it moves freely. Add the mushrooms, onions, and 1/4 teaspoon salt.

Cover and cook for ~5 minutes. The mushrooms release their water during this time.

Take the lid off and cook another ~5-7 minutes until everything dries out and browns. You want some color here.

Stir in the flour, tomato paste, garlic powder, porcini, and thyme. Cook ~1 minute until fragrant.

Deglaze and Transfer

Pour in the wine and 1/2 cup broth slowly, scraping up the brown bits. Work out any flour lumps with your spoon.

Dump this whole mixture into your slow cooker.

Slow Cook the Beef

Add the remaining cup of broth, soy sauce, and bay leaves to the slow cooker.

Season the beef chunks with salt and pepper. Add them to the pot.

Cover and cook on LOW for ~8-9 hours or HIGH for ~5-6 hours. The beef should fall apart when you poke it with a fork.

Finish It

Pull out the bay leaves. Skim the fat layer off the top with a big spoon.

In a bowl, whisk together 1/2 cup of the hot cooking liquid with the sour cream, mustard, and dill. This tempers the sour cream so it won’t break.

Stir this mixture back into the slow cooker. Taste and adjust salt and pepper.

Serve

Ladle over wide egg noodles while hot. The porcini add this deep mushroom flavor you can’t get from button mushrooms alone.

Leftovers keep for ~3 days. The sauce thickens as it sits – thin with a splash of broth when reheating. Don’t skip tempering the sour cream or you’ll have a curdled mess.