This Slow Cooker Beef Stroganoff is one of those hearty, comforting meals that fills the home with the most beautiful aroma as it bubbles away all afternoon. It’s perfect for those cooler evenings when you want something warming and satisfying without spending hours in the kitchen.
I love making this in my slow cooker that has a sear and sauté function, which means fewer dishes and a simpler cleanup. It’s rich, creamy and full of flavour, with tender beef and mushrooms in a smoky paprika sauce. I usually serve it with a big scoop of creamy mashed potatoes, but it’s also lovely over rice or even buttered noodles.
Slow Cooker Beef Stroganoff
Ingredients
- 1kg cubed beef
- 2 tbsp Olive Oil
- 2 brown onions, diced
- 400g mushrooms, sliced
- 3 tsp minced garlic
- 2 tbsp Plain Flour
- 1 tbsp paprika
- 2 cups beef stock
- 1 tbsp tomato paste
- 1 tsp dijon mustard
- 2 tbsp smoky BBQ sauce
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Mashed potatoes or steamed rice, to serve
- 2 tbsp finely chopped chives (optional)
Instructions
- Brown the beef: Set slow cooker to the sear or sauté setting. Add 1 tablespoon of olive oil and brown the beef in batches for a few minutes on each side until nicely golden. Season with a little salt and pepper as it cooks. Once browned, set the beef aside in a bowl.
- Cook the vegetables: In the same bowl of the slow cooker, heat the remaining tablespoon of olive oil. Add the onions and sauté for 3–4 minutes until softened. Stir in the mushrooms, add the garlic and cook for another minute until fragrant.
- Add flour and spices: Sprinkle the flour and paprika over the vegetables and stir to coat. Let it cook for a minute to remove the raw flour taste.
- Deglaze and mix: Return the beef to the slow cooker. In a jug, whisk together the beef stock, tomato paste, dijon mustard, smoky BBQ sauce and Worcestershire sauce until smooth. Pour the mixture over the beef and vegetables. Stir well to combine.
- Slow cook: Cover and cook on low for 7–8 hours (or high for 4-5 hours) until the beef is tender and the sauce has thickened.
- Add the creaminess: Just before serving, stir through the sour cream. Taste and season with salt and pepper as needed.
- To serve: Spoon over creamy mashed potatoes or fluffy rice, then sprinkle with chopped chives for a little extra freshness.
Can You Freeze This Slow Cooker Beef Stroganoff?
Yes, this Slow Cooker Beef Stroganoff freezes beautifully. Just let it cool completely before transferring it into an airtight container. It can be frozen for up to 3 months. I recommend freezing it without the sour cream if you’re planning ahead, as dairy can sometimes separate when reheated. You can always stir the sour cream through after thawing and warming it up.
To reheat, defrost in the fridge overnight, then gently warm on the stovetop or in the microwave until piping hot. Perfect for those busy nights when you need something comforting on the table quickly.
This is a dish that always disappears quickly in our home, and the leftovers (if there are any!) are just as good the next day. If you try it, I’d love to know what you think, tag me on Instagram or send me a message, I always enjoy seeing what you’re cooking!
