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Slow Cooker Beef Stroganoff Stew

Slow cooker beef stroganoff stew with tender beef chunks and mushrooms in a creamy sour cream sauce. Cook low and slow, then thicken with a cornstarch slurry and finish with melted cream cheese for a silky texture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2 lb beef chuck cut into 1-inch cubes
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Mushrooms and aromatics
  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 4 garlic minced
Broth and seasonings
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water to thicken
Creamy finish
  • 1 cup sour cream added at end
  • 8 oz cream cheese cubed, added at end
Serving
  • 8 oz egg noodles
  • 1 fresh parsley for serving
  • 0.5 tsp paprika optional extra for topping

Equipment

  • 1 Dutch oven

Method
 

Build the stew
  1. Season the beef with salt and pepper, then place it in the slow cooker along with the mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme.
  2. Cook on Low for 7-8 hours (or on High for 4-5 hours) until the beef is very tender.
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.
  2. Stir in the sour cream and cubed cream cheese until melted, then season again with salt and pepper.
Serve
  1. Serve the stroganoff stew over egg noodles, topped with fresh parsley and a light sprinkle of paprika if desired.

Notes

For best texture, keep the lid on during the Low/High cook and only add the sour cream and cream cheese after thickening—this prevents curdling. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze the stew (without noodles) for up to 2 months, then reheat gently and add a splash of broth if needed. If you need a dairy-reduced option, use lactose-free sour cream and lactose-free cream cheese in the same amounts.