![To make this dish, you need a few key items: - 2 lbs beef chuck roast, cut into 1-inch cubes - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 2 teaspoons dried thyme - 2 teaspoons paprika - Salt and pepper to taste - 1 cup sour cream - 1 box egg noodles (for serving) These ingredients blend to create a rich and creamy sauce. The beef chuck roast gives you tender bites. The onions and garlic add depth. Mushrooms bring an earthy flavor that makes it all special. You can add a few optional items to boost flavor: - 3 tablespoons cornstarch (for thickening, if desired) - Fresh parsley, chopped (for garnish) Using cornstarch helps thicken the sauce if you like it creamy. The parsley adds a pop of color and freshness. I suggest serving this dish over egg noodles. They soak up the sauce well. You can also pair it with a green salad or steamed veggies. This balance adds freshness to the meal. If you want to impress, finish with a sprinkle of parsley. For the full recipe, check [Full Recipe]. Start by cutting the beef chuck roast into 1-inch cubes. This size helps the meat cook evenly. Next, dice one medium onion and mince three cloves of garlic. Slice eight ounces of mushrooms. All these ingredients add great flavor to the dish. Place the beef, onion, garlic, and mushrooms into a large slow cooker. Pour four cups of beef broth over the meat and veggies. This broth adds moisture and flavor. Then, add one tablespoon of Worcestershire sauce, two teaspoons of dried thyme, and two teaspoons of paprika. Don’t forget to season with salt and pepper to taste. Stir everything together so the flavors mix well. Cover the slow cooker and set it to cook on low for seven to eight hours. If you’re in a hurry, you can cook on high for four to five hours. Once the cooking time is up, check the beef. It should be tender and easy to pull apart. If you want a thicker sauce, mix three tablespoons of cornstarch with a little cold water to make a slurry. Add this to the slow cooker during the last 30 minutes and stir well. After that, remove the lid and stir in one cup of sour cream until it is fully mixed in. Taste and adjust the seasonings if needed. While the stroganoff finishes, cook a box of egg noodles in a separate pot. Drain the noodles and serve the beef stroganoff over them. Top with fresh parsley for a nice touch. For the full recipe, check the link above. To get tender beef, start with a good cut. I like beef chuck roast. Cut it into 1-inch cubes. This size helps it cook evenly. You want to sear the beef before adding it to the slow cooker. Just brown it in a pan for a few minutes. This step adds flavor. It helps lock in juices too. Use low heat and let it cook for a long time. This will make the beef melt in your mouth. To boost flavor, use fresh herbs like thyme and parsley. Fresh herbs make a big difference. Don't skip the Worcestershire sauce. It adds a rich, savory taste. You can also try adding a splash of red wine for depth. For some heat, add a pinch of red pepper flakes. Taste your dish as it cooks. Adjust salt and pepper to your liking. This way, you ensure that the flavors are just right. One mistake is not cutting the beef into even pieces. Irregular sizes cook unevenly. Another common error is adding too much liquid. Stick to the recipe’s beef broth amount. If you want a thicker sauce, add cornstarch at the end. Stir it in well. Remember to wait until the last 30 minutes of cooking for this step. Finally, don’t forget to add sour cream at the end. This gives your dish that creamy finish. For the full recipe, check the details above. {{image_2}} To make a gluten-free beef stroganoff, swap regular egg noodles for gluten-free pasta. You can find many gluten-free options in stores. Also, use gluten-free beef broth and check the Worcestershire sauce for gluten. Most brands are safe, but it’s always good to read labels. For a vegetarian version, replace beef with hearty mushrooms or lentils. You can use portobello mushrooms for a meaty texture. Swap beef broth with vegetable broth or mushroom broth. Add more vegetables like bell peppers or carrots for extra flavor and nutrition. While egg noodles are classic, you can serve this dish over rice or mashed potatoes. For a healthier option, try it on a bed of steamed broccoli or cauliflower rice. Garnish with fresh parsley for a pop of color and taste. You can find the full recipe to explore even more ideas! Store your leftover beef stroganoff in an airtight container. Place it in the fridge. It will stay fresh for about three days. Make sure to let it cool first before sealing. This helps keep the texture right and avoids extra moisture. To reheat, you can use the stove or microwave. If using the stove, warm it on low heat in a pot. Stir often to avoid burning. For the microwave, place it in a safe bowl and cover it. Heat it in short bursts, stirring in between. This ensures even heating. If you want to save it for later, freezing works well. Put the beef stroganoff in a freezer-safe container. Leave some space at the top, as it will expand when frozen. It can last up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight before reheating. For details on making this dish, check the Full Recipe. To make your beef stroganoff creamier, add more sour cream. You can use 1.5 cups instead of 1 cup. Another tip is to stir in some cream cheese. This will give it a rich texture. You can also mix cornstarch with water to thicken the sauce. Add it during the last 30 minutes of cooking. This makes the dish even richer. Yes, you can use other cuts of beef. Flank steak or sirloin are good choices. They cook well and stay tender. Just cut them into small pieces like the chuck roast. Adjust the cooking time if needed. It may cook faster than beef chuck. If you want a substitute for egg noodles, try rice or mashed potatoes. They both work well with the sauce. Zucchini noodles are a great low-carb option too. Use them if you want a healthier dish. Cook them separately and serve the stroganoff on top. Slow cooker beef stroganoff lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools before putting it away. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating. Enjoy your beef stroganoff again later! For the full recipe, check out the earlier section. In this post, we covered everything about making slow cooker beef stroganoff. We explored the key ingredients, cooking steps, and tips for best results. I shared ways to tweak the recipe for your needs, like gluten-free options and vegetarian swaps. Remember, slow cooking brings out rich flavors, making your meal special. Making this dish is simple and fun, so get cooking and enjoy!](https://savoryspiral.com/wp-content/uploads/2025/06/494ea097-c161-4365-a5fe-0af94ebb4a0e-250x250.webp)
Slow Cooker Beef Stroganoff
Indulge in the comforting flavors of creamy slow cooker beef stroganoff that will warm you up on any day! Perfectly tender beef combined with savory mushrooms and a rich sauce creates a meal that's both hearty and delicious. Follow our simple recipe to whip up this classic dish effortlessly. Click through to discover how to make this delightful dinner that everyone will love and enjoy serving over egg noodles for the ultimate comfort food experience!