Old Fashioned Beef Stroganoff Recipe (Crock Pot)

This Crock Pot Beef Stroganoff takes classic comfort food to another level with fall-apart tender chuck roast, mushrooms, onions, red wine, and a rich savory sauce finished with sour cream. Instead of using ground beef, this recipe slow-cooks chunks of beef until they are tender enough to pull apart with a fork.

Serve it over pappardelle, egg noodles, mashed potatoes, rice, or another simple starch that can soak up the creamy mushroom sauce. If you love cozy slow-cooker meals, this Crockpot Chicken Corn Chowder is another comforting dinner to keep in your rotation.

Why You’ll Love This Beef Stroganoff

This isn’t a quick ground-beef stroganoff. Starting with chuck roast and cooking it low and slow gives the beef enough time to become exceptionally tender while absorbing the flavors of mushrooms, onion, garlic, paprika, beef base, tomato paste, and red wine.

• Fall-apart tender beef: Chuck roast becomes exceptionally tender during slow cooking.
• Rich mushroom sauce: Mushrooms, onions, beef flavor, wine, butter, and sour cream create a deeply savory sauce.
• Flexible cooking time: Cook it on low when you have all day or use the high setting when dinner needs to be ready sooner.
• Classic comfort food: Creamy beef and mushrooms pair naturally with noodles, potatoes, or rice.
• Great for leftovers: The beef and sauce reheat well for another meal.

For another old-fashioned beef dinner, try Liver and Onions.

Beef Stroganoff Ingredients

The full measurements are available in the printable recipe card below, but these are the main ingredients that build the flavor of the dish.

• Chuck roast: A flavorful cut that becomes fall-apart tender during slow cooking.
• Vegetable oil: Used to sear the beef.
• Butter: Adds richness when cooking the onions and mushrooms.
• Onion: Builds the savory foundation of the sauce.
• Mushrooms: Add classic earthy stroganoff flavor.
• Kosher salt and black pepper: Season the beef and sauce.
• Paprika: Provides warmth and depth.
• Dried parsley: Adds herbal flavor.
• Garlic: Adds another savory layer.
• Tomato paste: Concentrates the sauce and adds richness.
• Red wine: Adds depth to the beef and mushroom sauce.
• Beef base: Provides concentrated beef flavor.
• Sour cream: Gives stroganoff its creamy, tangy finish.
• Pappardelle pasta: A wide noodle that holds the rich sauce especially well.
• Fresh parsley and chives: Add freshness just before serving.

For another hearty slow-cooker pasta dinner, this Crockpot Lasagna Recipe offers a very different way to combine pasta and a rich sauce.

How to Make Beef Stroganoff in the Slow Cooker

Step 1: Cut and season the chuck roast

Start with approximately 2 pounds of chuck roast and cut it into roughly 2-inch chunks. Pat the beef dry, then season generously with salt and pepper.

Step 2: Sear the beef

Heat the pan well and sear the beef in batches, leaving space between the pieces. Crowding the pan traps steam and prevents the deep brown crust that develops extra flavor.

Step 3: Cook the mushrooms and onions

Remove the browned beef, then add the butter, chopped onion, and mushrooms to the same pan. Cooking them in the browned pan helps incorporate the flavorful bits left behind by the beef.

Season with salt, pepper, paprika, dried parsley, and garlic.

Step 4: Build the sauce

Add the tomato paste, red wine, beef base, and the remaining sauce ingredients according to the printable recipe card. Let the mixture simmer briefly so the browned flavors from the skillet become part of the sauce.

Step 5: Slow cook the beef

Transfer the beef and sauce to the slow cooker and cook until the chuck roast is extremely tender.

Step 6: Add the sour cream and serve

Sour cream gives stroganoff its signature tangy creaminess. It can be stirred in after cooking or added to individual portions. Avoid aggressively boiling the sauce after adding sour cream because excessive heat can cause dairy sauces to separate.

Serve over pasta and finish with fresh parsley and chives.

If you enjoy quick pasta dinners as well as slow-cooker meals, this Easy Shrimp Scampi Pasta is another useful dinner option.

How Long to Cook Crock Pot Beef Stroganoff

This recipe provides two slow cooker options: cook the stroganoff on LOW for about 8 hours or on HIGH for about 4 hours.

When time allows, low and slow is an excellent choice for chuck roast because the longer cooking period gives the connective tissue more time to soften. Either method can work, so choose the setting that fits your schedule.

How to Serve Beef Stroganoff

Beef Stroganoff has a rich, creamy mushroom sauce, so the best accompaniments are relatively simple starches that soak up the sauce without competing with it.

• Egg noodles: Lightly buttered egg noodles are one of the most traditional and practical choices.
• Pappardelle: Wide ribbons of pasta hold the creamy sauce especially well and are used in this recipe.
• Homemade pasta: Fresh noodles make the dish feel especially indulgent.
• Mashed potatoes: Creamy potatoes are ideal for catching every bit of the mushroom gravy.
• White or brown rice: A simple option when you don’t want pasta.
• Buckwheat: Buckwheat or kasha provides a more traditional Eastern European-style accompaniment.
• Gnocchi: Soft potato gnocchi works well with the rich sauce.

For vegetables, serve the stroganoff with a green salad, green beans, asparagus, or another simple vegetable side. Fried Cabbage is another hearty option when you want a warm side rather than salad.

You can also spoon the stroganoff sauce over something less traditional such as Grit Cakes when you want a different comfort-food base.

Who Invented Beef Stroganoff?

Beef Stroganoff is Russian in origin and its name is associated with the prominent Stroganov family. The exact inventor of the dish is not known with certainty, and several different stories about its creation have circulated over time.

Versions of the dish appeared in Russian cookbooks during the nineteenth century, including recipes combining beef with a mustard- and sour-cream-style sauce. Over time, later variations added ingredients such as onions, mushrooms, tomato products, and different serving accompaniments.

Modern Beef Stroganoff now has many variations around the world, ranging from quick skillet versions to this slow-cooked chuck roast version.

Beef Stroganoff Storage and Reheating

Transfer leftover Beef Stroganoff to an airtight container and refrigerate it promptly. According to the USDA guidance for leftovers, most cooked leftovers should be used within 3 to 4 days.

Reheat individual servings in the microwave or warm a larger portion gently on the stovetop. Adding a small splash of beef broth can help loosen the sauce as it reheats.

Because this finished stroganoff contains sour cream, freezing can affect the texture of the sauce and make it look separated or watery when thawed. Cooked noodles may also become softer after freezing and reheating.

Frequently Asked Questions

What cut of beef is best for Crock Pot Beef Stroganoff?

For this recipe, chuck roast is the preferred cut. It contains connective tissue that softens during long, slow cooking, giving you tender chunks of beef without needing an expensive steak cut.

Other slow-cooking cuts can work, but chuck roast gives this specific recipe the fall-apart texture it is designed around.

What is stroganoff sauce made of?

Stroganoff sauces vary considerably by recipe. Many versions combine beef broth or stock with sour cream, onions, mushrooms, mustard, and sometimes flour as a thickener.

This Crock Pot Beef Stroganoff is slightly different. Its sauce uses mushrooms, onion, butter, garlic, paprika, tomato paste, red wine, beef base, seasonings, and sour cream. The sour cream is what provides the characteristic creamy tang.

What type of pasta should I serve with Beef Stroganoff?

Pappardelle and egg noodles are especially good because their broad surfaces hold onto the creamy sauce. Penne, homemade pasta, or another pasta you already enjoy will also work.

Do I have to use red wine in Beef Stroganoff?

No. The red wine adds extra depth and richness to the mushroom and beef sauce, but it can be omitted if you prefer not to cook with wine. Follow the printable recipe card for the rest of the sauce proportions.

Do I have to sear the beef before slow cooking?

The beef will cook without searing, but browning the chuck roast first creates deeper roasted flavor. Sear the pieces in batches so they brown rather than steam.

How can I thicken Beef Stroganoff sauce?

If the sauce is thinner than you prefer, the source recipe recommends a cornstarch slurry made from 1 tablespoon cornstarch and 3 tablespoons water. Whisk until smooth, stir it into the sauce, and cook briefly until the sauce thickens.

Can I use chicken broth instead of beef base?

Yes. Chicken broth or chicken base can be used if necessary, although the resulting sauce will have a lighter beef flavor.

Can I use milk instead of sour cream?

You can, but the sauce will be thinner and will not have the same tangy richness. Whole milk is preferable to lower-fat milk when substituting, while half-and-half or heavy cream will give a richer result. Keep in mind that the flavor will still differ from traditional sour cream stroganoff.

Why did my sour cream separate in Beef Stroganoff?

Sour cream can separate when exposed to high heat for too long. Add it once the slow cooking is finished, or place a dollop on each serving rather than boiling it in the sauce.

How long does Crock Pot Beef Stroganoff take?

Cook this recipe for approximately 8 hours on LOW or 4 hours on HIGH. Chuck roast benefits especially from the longer low-temperature option when your schedule allows.

For a faster weeknight meal on another night, these Sheet Pan Chicken Fajitas offer a much quicker preparation method.

Beef Stroganoff Recipe (Crock Pot)

Print Recipe

This is not your average beef stroganoff recipe! Get outta here ground beef, we are using fall-apart tender pot roast, cooked to perfection in the crock pot. Juicy beef in a rich mushroom sauce is topped with a huge dollop of sour cream. Classic comfort food! Serve over pappardelle pasta and fresh chives.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 480 mins
• Total Time: 490 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 to 2 1/2 pounds chuck roast (chopped into 2 inch chunks)
• 1–2 tablespoons vegetable oil (I used light olive oil)
• generous salt and pepper
• 4 tablespoons butter ((half stick))
• 1 onion (chopped)
• 8 to 12 ounces mushrooms (quartered)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper (or more to taste)
• 2 teaspoons paprika
• 1 tablespoon dried parsley
• 1 tablespoon garlic (smashed and minced)
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1/2 cup water
• 2 teaspoons Better Than Bouillon Beef Base
• 1 to 2 cups sour cream (to add after cooking)
• 12–16 ounces pappardelle pasta (plus water and salt)
• fresh parsley (to garnish)
• fresh chives (to garnish)

Instructions

1. Use a sharp serrated knife to cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.
2. Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons kosher salt.
3. Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.
4. Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crock pot.)
5. Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.
6. Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don’t clean out that pan. We need all those gorgeous brown bits.
7. Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven’t already.
8. Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it’s melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Saute for 5-8 minutes, until onions and mushrooms are soft.
9. Add 1 tablespoon smashed and minced garlic. Saute for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. I love to use these refrigerated tubes of tomato paste, so I don’t have to throw away the rest of a 6-oz can.
10. Add 1/2 cup red wine (I used cooking wine) and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base.* Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.
11. Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.
12. Cover and cook on low for 8 hours, or on high for 4 hours.
13. Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don’t stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don’t over cook.
14. Drain and add olive oil, stirring to coat.
15. Add some pasta to a serving plate.** Top with beef stroganoff. The chunks of beef may be big, but it’s so fork tender your guests can take care of it themselves at the table.
16. Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Nutrition

• Calories: 689 kcal
• Sugar: 4 g
• Sodium: 659 mg
• Fat: 37 g
• Saturated Fat: 18 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 39 g
• Cholesterol: 191 mg

Keywords: Beef, classic, stroganoff