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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew is a creamy, mushroom-packed comfort stew made with low-and-slow tender beef and a cornstarch thickened sauce. Cubed beef chuck cooks until very tender, then it’s finished with sour cream and cream cheese for a rich, silky coating over egg noodles.
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stroganoff stew
  • 2 lb beef chuck, cut into 1-inch cubes
  • 16 oz cremini mushrooms, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 1 cup sour cream (added at end)
  • 8 oz cream cheese, cubed (added at end)
  • 0.5 egg noodles
  • 0.25 fresh parsley
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the stew
  1. Season the beef with salt and pepper, then place it in the slow cooker with the mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme.
Slow-cook until tender
  1. Cook on Low for 7-8 hours, or cook on High for 4-5 hours, until the beef is very tender and easily breaks apart.
Thicken the sauce
  1. Stir the cornstarch slurry into the slow cooker, then switch to High and cook for 20 minutes until the stew thickens.
Finish creamy
  1. Stir in the sour cream and cubed cream cheese until melted and smooth, then season with salt and pepper to taste.
Serve
  1. Serve the stroganoff stew over egg noodles and top with fresh parsley.

Notes

For best texture, keep the lid on during the 7-8 hour cook, then thicken on High for the full 20 minutes before adding the sour cream and cream cheese. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently to avoid the dairy sauce breaking. Freezing is not recommended because the sour cream and cream cheese can separate after thawing. For a dairy swap, use full-fat plain Greek yogurt in place of sour cream (stir in off heat or on low) and omit the cream cheese or substitute cream-cheese-style vegan blocks if you prefer.