Dinner

Slow Cooker Beef Stroganoff Recipe

ByHarry Bern February 18, 2026February 18, 2026

Introduction

Slow Cooker Beef Stroganoff is a comforting, creamy dish perfect for busy days. Tender beef stew meat simmers with mushrooms and herbs, creating rich flavors that meld beautifully. This easy recipe lets your slow cooker do the work so you can enjoy a hearty meal with minimal effort.

This image shows a black slow cooker filled with a creamy beef stroganoff mixture. The dish has three main layers: wide egg noodles that are light yellow and slightly ruffled, tender chunks of brown beef mixed evenly, and a thick beige sauce coated over everything giving a smooth texture. On the top center, there is a dollop of white sour cream sprinkled with green herbs. A wooden spoon is partially dipped into the mix on the right side. In the background, partially visible, there is a white plate stacked with slices of toasted bread with green herb seasoning. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. beef stew meat (raw cubed beef)
1.74 oz brown gravy packets (two 0.87 oz packets)
1 ½ cups water
1 onion (diced)
2 cups sliced mushrooms
½ tsp. dried leaf thyme (not ground)
½ tsp. dried leaf oregano (not ground)
½ tsp. black pepper
16 oz. sour cream
8 oz. egg noodles (cook according to package directions)

Instructions

Step 1: Add the stew meat, diced onions, and sliced mushrooms to the slow cooker.
Step 2: Sprinkle the dried leaf thyme, oregano, and black pepper evenly over the ingredients.
Step 3: In a small bowl, whisk together the 1 ½ cups of water and the brown gravy packets until smooth. Pour this mixture over the meat and vegetables in the slow cooker.
Step 4: Cover and cook on low for 8 hours or high for 4 hours, avoiding opening the lid during cooking.
Step 5: When the cooking time is complete, stir in the sour cream until the sauce is smooth and creamy.
Step 6: Drain the cooked egg noodles and add them to the slow cooker. Stir gently to combine and warm through.
Step 7: Taste and adjust seasoning with salt and pepper if desired. Serve immediately.

Tips & Variations

For added richness, substitute half of the sour cream with cream cheese.
Use fresh thyme and oregano if available for a brighter herb flavor.
Try adding a splash of Worcestershire sauce for a deeper savory note.
Slice the mushrooms thicker for more texture or use a mix of mushrooms for complexity.

Storage

Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid curdling the sour cream. For longer storage, freeze without the noodles; add freshly cooked noodles when reheating.

How to Serve

A close-up top view of a slow cooker filled with creamy beef stroganoff, showing three main layers: a base layer of tender chunks of brown beef mixed with sliced mushrooms in a thick beige sauce, a middle layer of soft egg noodles coated in the same sauce, and a dollop of white sour cream sprinkled with green parsley in the center. A wooden spoon with sauce clings to it rests inside the pot on the right side. In the background, there is a white plate holding several slices of toasted garlic bread. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, but stew meat or chuck roast cut into cubes works best for tenderness in slow cooking. Lean cuts may dry out.

Can I prepare this recipe without a slow cooker?

You can cook it on the stovetop by simmering the beef and vegetables covered on low heat for 2 to 3 hours until tender, stirring occasionally. Adjust liquid as needed.