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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew is a creamy, mushroom-packed comfort stew made by slow-cooking tender beef on Low, then thickening and finishing with sour cream and cream cheese. It’s rich, spoonable, and coats egg noodles with a silky sauce.
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck Cut into 1-inch cubes.
Mushrooms and aromatics
  • 16 oz cremini mushrooms Sliced.
  • 1 onion Diced.
  • 4 clove garlic Minced.
Broth and seasonings
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water To thicken.
Creamy finish
  • 1 cup sour cream Added at end.
  • 8 oz cream cheese Cubed; added at end.
Serving
  • 8 oz egg noodles
  • 0.25 cup fresh parsley For serving.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Season the beef chuck cubes with salt and pepper, then place them in the slow cooker with the mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme. Make sure the beef is distributed so it cooks evenly, visible under the liquid.
Slow-cook until tender
  1. Cook on Low for 7-8 hours until the beef is very tender, or on High for 4-5 hours, keeping the lid on to maintain heat. The beef should break apart when pressed with a spoon.
Thicken the stew
  1. Stir cornstarch slurry (cornstarch mixed with water) into the slow cooker. Increase to High and cook for 20 minutes until the sauce visibly thickens and clings to the back of a spoon.
Finish creamy
  1. Stir in the sour cream and cream cheese until melted, then season again with salt and pepper. The sauce should turn smooth and creamy with no visible cream cheese lumps.
Serve
  1. Serve the stroganoff stew over egg noodles and top with fresh parsley. The sauce should fully coat the noodles, with green parsley visible on top.

Notes

For the creamiest texture, add sour cream and cream cheese only after thickening, and stir just until melted—avoid boiling afterward. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because the dairy can break when reheated. For a lighter option, swap sour cream for plain Greek yogurt (stir in off-heat after thickening) to keep a tangy finish.