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Slow Cooker Beef Stroganoff Stew

Slow cooker beef stroganoff stew with tender 1-inch beef cubes and a creamy mushroom-sour cream sauce. Cook low for 7–8 hours, thicken with a cornstarch slurry, then melt in sour cream and cream cheese for a silky finish.
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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 chuck
  • 2 lb beef chuck, cut into 1-inch cubes
Cremini mushrooms
  • 16 oz cremini mushrooms, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Beef broth
  • 2 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Dijon mustard
  • 1 tbsp Dijon mustard
Smoked paprika
  • 1 tsp smoked paprika
Dried thyme
  • 1 tsp dried thyme
Cornstarch slurry
  • 3 tbsp cornstarch + 3 tablespoons water (to thicken)
Sour cream
  • 1 cup sour cream (added at end)
Cream cheese
  • 8 oz cream cheese, cubed (added at end)
Egg noodles
  • 1 egg noodles
Fresh parsley
  • 1 fresh parsley
Salt and pepper
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef cubes with salt and pepper, then place them in the slow cooker. Add mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme, and stir to coat.
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 easily pulls apart. Keep the lid on to maintain steady heat.
Thicken the stew
  1. Stir the cornstarch slurry into the slow cooker. Switch to High and cook for 20 minutes, until the sauce visibly thickens and clings to the beef.
Finish creamy
  1. Stir in the sour cream and cream cheese and keep stirring until fully melted and smooth. Season again with salt and pepper until balanced and creamy.
Serve
  1. Serve the beef stroganoff stew over egg noodles. Top with fresh parsley so it looks bright against the creamy sauce.

Notes

For the smoothest sauce, add sour cream and cream cheese at the end and stir just until melted, avoiding long high-heat simmering. Refrigerate leftovers in an airtight container for up to 4 days; freeze the stew (without noodles) for up to 3 months and thaw overnight. If you want a lighter option, use light sour cream and reduced-fat cream cheese for a similar creamy finish.