This healthy and delicious slow cooker beef stroganoff has all of that classic creamy flavor you remember from growing up, with no processed cans or bouillon cubes included! Easy to throw in the crockpot and enjoy for a busy weeknight or a sit-down Sunday meal.
To me, beef stroganoff is one of those comfort foods that you love as a child but forget how awesome it is until you go back home and visit family and your mom or grandma makes it again.
It’s also one of those recipes that is perfect for Sunday family dinners, busy weeknights, or when the weather is cold, and you want something that warms the soul while filling your bellies.
My Classic Slow Cooker Pot Roast is another Sunday night favorite, and Slow Cooker Beef Stew is PERFECT for busy weeknights! They have that classic comfort food flavor too.
But to me, no meal is more nostalgic than classic beef stroganoff.
THE BEST SLOW COOKER BEEF STROGANOFF
This is the best slow cooker beef stroganoff recipe because you can make it:
- Without cream of mushroom soup or beef bouillon cubes. No overly processed ingredients here!
- Dairy-free with one small swap.
- Gluten-free with one substitution.
- With a cheaper cut of meat. You have many options for the beef – you don’t HAVE to use steak!
- Without using expensive or unusual ingredients. You get all of the classic savory flavor without spending more of your grocery budget.
CROCK POT BEEF STROGANOFF RECIPE INGREDIENTS
The ingredients for this crock pot beef stroganoff recipe are pretty straightforward:
- Beef: You have several choices for the cut you use (more on that below).
- Mushrooms: Thick-cut mushrooms add a meaty, umami flavor to this dish.
- Pasta: Egg noodles, penne, or rotini are hearty enough to soak up the sauce and make a good base for the beef.
- Simple spices: Dried dill, garlic powder, onion powder.
- Salt and pepper: The usual suspects for flavor.
- Beef broth: A bit of liquid to help keep the beef tender and so that you have that delicious gravy sauce at the end.
- Worcestershire sauce and Dijon mustard: These add depth to the stroganoff sauce.
- Cornstarch: To help thicken the sauce at the end.
- Greek yogurt: Sour cream also works here. This is what gives slow cooker stroganoff that tangy taste.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
BEST CUTS OF MEAT FOR BEEF STROGANOFF
There are a few different ways to make slow-cooker beef stroganoff, but the biggest difference will be the type of meat you choose.
- Sliced steaks (usually sirloin steak, but can be flank steak)
- Sliced roasts (bottom round or shoulder roast, chuck roast sometimes has too much fat for this recipe). This is also called beef stew meat at the store if you buy it already chopped up, or you can cut it up yourself.
- Ground beef
- Meatballs
I’ve tested this recipe using a sliced roast and flank steak, and both versions came out delicious. I suggest using the cut of meat you have on hand, or what’s on sale at the store.
To make ground beef stroganoff instead of chunks of beef, you’ll want to brown the ground beef in a skillet over medium heat first. Drain off the excess grease before adding the meat to the slow cooker. Browning beforehand isn’t necessary for the other cuts of beef.
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WHAT IS CROCKPOT BEEF STROGANOFF SAUCE MADE OF?
If your grandma had a “secret” crock pot beef stroganoff recipe, it’s probably because of her sauce.
The history of traditional beef stroganoff recipes is like a family tree with several branches dictating how the recipe is made:
- Early recipes call for beef cubes or bouillon and sour cream to make the sauce. Oftentimes there were no mushrooms and no onions.
- As the recipe evolved, onion powder and mushrooms were added, along with the bouillon and sour cream (a la Betty Crocker).
- When moms went back to the workplace (which is the time my mom’s version was created), their sauce was made with cream of mushroom soup. (If you like that flavor, try the healthier version with my Homemade Cream of Mushroom Soup!)
- Fancier versions may include white wine or brandy or even cream cheese in the sauce (think the slow cooker beef stroganoff Jamie Oliver would make). We’re sticking with a simpler version here because you don’t need all of that to make a stroganoff with great flavor!
My recipe tastes just as good as the fancy version, is SUPER simple, and doesn’t rely on processed foods. I think that’s the best combination of all!
HOW TO MAKE HEALTHY BEEF STROGANOFF RECIPE SLOW COOKER
Step 1. Cut the mushrooms into thick slices. This allows the mushrooms to hold their shape throughout the long cooking time.
Step 2: Using the same cutting board (and you don’t need to wash it in between), cut the stew meat, steak, or roast into thin 1” strips. If you’re using ground beef, brown it in a skillet on the stove and drain the excess grease.
Step 3. Add the beef and spices to the slow cooker. If your slow cooker is older, you may want to spray the inside with nonstick cooking spray (or re-use wrappers from butter) or use slow cooker liners. Add the sliced meat and sprinkle the spices over the meat, stirring to make sure the meat is well-coated.
Step 4. Add the mushrooms, beef broth, Worcestershire sauce, and mustard.
Step 5. Cook the beef stroganoff recipe on high for 2-3 hours or low for 5-7 hours. I prefer to cook beef on low so it’s fall-apart tender. I recommend using a slow cooker that has an automatic turn-off feature, so your dinner doesn’t continue to cook beyond the cooking time.
Step 6. Just before you’re ready to serve the slow cooker beef stroganoff, cook the noodles according to the package directions. Meanwhile, whisk together a cornstarch slurry mixture in a mug and stir it into the beef sauce in the crockpot to thicken it. Stir in the yogurt.
Step 7. Serve over cooked pasta.
You can store leftover stroganoff in an airtight container in the refrigerator for 3 to 4 days. Slow-cooker beef stroganoff also makes a great freezer meal – you can pop it in the freezer for up to 3 months.
Did you know you can freeze cooked pasta? That means you can prepare both the slow cooker beef stroganoff and the pasta ahead of time and freeze them separately for a thaw-and-eat meal later on.
CREAMY BEEF STROGANOFF RECIPE CROCK POT TIPS
- If you want firmer mushrooms, wait to add them until halfway through the cooking time.
- I usually use spicy brown mustard, but you can use Dijon mustard or even yellow mustard if that’s what you have.
- To make this dairy-free, use dairy-free yogurt or sour cream.
- To make this gluten-free, use gluten-free noodles. Penne and rotini are good options, and Aldi has a great price on gluten-free pasta.
- If you aren’t in a pasta mood, beef stroganoff is also delicious served over Mashed Potatoes.
WHAT TO SERVE WITH SLOW COOKER STROGANOFF
Since slow cooker meals are for busy days, I recommend choosing super easy side dishes with slow cooker stroganoff as well – something that can be made while the egg noodles are cooking:
- Lemon Butter Asparagus
- Instant Pot Mashed Potatoes
- Frozen peas
- Easy Pan-Roasted Broccoli
- Sautéed Green Beans
- Green Salad
SLOW-COOKER BEEF STROGANOFF FAQS
Can you put raw beef in a slow cooker?
Yes! There’s nothing wrong or unsafe about putting raw beef in a slow cooker.
What is the most tender meat for healthy crock pot beef stroganoff?
Most cuts of meat will become tender BECAUSE they’re cooked in the crockpot, so you don’t have to worry about choosing a raw, tender cut for the recipe. In fact, I’ve made this recipe with one of the toughest and cheapest steaks – flank steak – and it turned out perfect!
How do I thicken slow-cooker beef stroganoff?
This recipe is thickened using cornstarch and water. You can substitute arrowroot if you have corn allergies.
Why is my beef stroganoff chewy?
The cuts of beef we typically use for slow cooker beef stroganoff need a low and slow cooking time to break down the fibers for that perfect tender beef that falls apart. If your beef turns out chewy, it might need a longer cooking time.
Do you have to brown meat first for the slow cooker?
Nope! You don’t need to brown your beef first for this slow cooker beef stroganoff recipe. The only exception is if you’re using ground beef because the texture is better if you brown it first in a skillet and drain off the excess fat.
MORE CLASSIC SLOW COOKER RECIPES
- Slow Cooker Beef Stew
- Classic Slow Cooker Pot Roast
- Slow Cooker Beef Ragu
- Balsamic Beef Pot Roast
- Slow Cooker Chicken Thighs
- 16 Slow Cooker Soups and Chilis for Winter
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This healthy and delicious slow cooker beef stroganoff has all of that classic creamy flavor you remember from growing up, with no processed cans or bouillon cubes included! Easy to throw in the crockpot and enjoy for a busy weeknight or a sit-down Sunday meal.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 cups 1x
- Category: Main Meals
- Method: Slow Cooker
- Cuisine: Russian
Ingredients
- 16 oz mushrooms, sliced thick
- 1–2 lbs stew meat, flank steak, OR beef roast cut into thin 1” strips (1)
- 1 tsp salt
- 1 tsp dried dill
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup beef broth
- 3 Tbsp Worcestershire sauce
- 1 Tbsp Dijon or spicy brown mustard
- ¼ cup cornstarch
- 1 cup plain Greek yogurt (2)
- 8 oz egg noodles (3)
Instructions
1. Cut the mushrooms into thick slices. This allows the mushrooms to hold their shape throughout the long cook time.
2. Then using the same cutting board and without washing, cut the stew meat, steak, or roast into thin 1” strips. If you’re using ground beef, follow the notes below for this step.
3. If your slow cooker is older, you may want to spray the inside with nonstick cooking spray (or re-use wrappers from butter), or use slow cooker liners. Add the sliced meat, sprinkle the spices over the meat, and stir to coat the meat with the spices.
4. Add the mushrooms, broth, Worcestershire, and mustard.
5. Cook on high for 2-3 hours or low for 5-7 hours. I prefer to cook beef on low so it’s fall-apart tender. I recommend using a slow cooker that has an automatic turn-off feature, so your dinner doesn’t continue to cook beyond the cook time.
6. Just before you’re ready to serve, cook the noodles according to package directions. Meanwhile, finish the sauce with a cornstarch slurry and yogurt.
Notes
(1) To make Beef Stroganoff with ground beef instead of chunks of beef: In a large skillet over medium heat, heat 1 Tbsp coconut oil and add the ground beef. Sprinkle the seasonings over the ground beef and break up the meat using a potato masher or wooden spoon as it cooks. When the beef is cooked through, drain off excess grease and discard. Add the cooked ground beef to the slow cooker and continue with Step 2.
(2) Be sure to use whole milk yogurt otherwise it will curdle in the sauce.
(3) Substitute penne, rotini, or similar-sized noodles. Gluten-free noodles also work.
Adapted from WellPlated.com
Nutrition
- Calories: 330
My husband is a bit of a picky eater and while he doesn’t mind me trying new recipes, it’s pretty common for him to have advice on what I should do differently if I make it again. His only criticism with this recipe was that next time I need to double it!
Any idea how many cups of ground beef that would be? Also, I’m gonna try using some leftover navy beans to thicken the sauce. ; )
Anytime I substitute ground beef in a recipe I use 1 lb raw, or 2 cups cooked.
Thanks for sharing!! We have been looking for a recipe that doesn’t use cream of soups. They are few and far between….that looks like they will taste good! Can’t wait to try this one!!