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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew with tender beef, mushrooms, and a creamy sour cream–cream cheese sauce. Cook low for 7–8 hours, then thicken with a cornstarch slurry for a rich, stew-like finish 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: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck cut into 1-inch cubes
  • 2 lb beef broth 2 cups total
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.333 cup sour cream added at end
  • 8 oz cream cheese cubed; added at end
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Vegetables & aromatics
  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 4 cloves garlic minced
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water to thicken
To serve
  • 1 servings egg noodles serve over
  • 1 tbsp fresh parsley for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef chuck with salt and pepper, then place it in the slow cooker with the sliced cremini mushrooms, diced onion, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme.
  2. Cover and cook on Low for 7–8 hours until the beef is very tender, or on High for 4–5 hours until tender; keep the lid on to maintain steady heat (no peeking).
Thicken and finish
  1. Stir the cornstarch slurry (cornstarch mixed with water) into the slow cooker, then cook on High for 20 minutes until thickened; watch for bubbling at the edges as the sauce tightens.
  2. Stir in the sour cream and cubed cream cheese and cook just until melted, then season again with salt and pepper; the surface should look glossy and creamy.
Serve
  1. Serve the stroganoff stew over egg noodles and top with fresh parsley and a light dusting of paprika if desired; the sauce should coat the noodles visibly.

Notes

For the best texture, slice mushrooms fairly evenly so they cook at the same pace as the beef. Refrigerate leftovers in a covered container up to 3 days; reheat gently (stir often) to avoid separating the dairy. Freezing is not recommended because sour cream and cream cheese can break after thawing. For a lighter option, use low-fat sour cream and reduce the cream cheese to 4 oz while keeping the thickening the same.