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Slow Cooker Beef Stroganoff Stew

Slow cooker beef stroganoff stew with ultra-tender beef cubes and mushrooms in a creamy sour cream–cream cheese sauce. Thickened with a cornstarch slurry, then finished at the end so it stays silky over egg noodles.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 2 lb beef chuck Cut into 1-inch cubes.
mushrooms
  • 16 oz cremini mushrooms Slice before adding.
onion
  • 1 onion Dice.
garlic
  • 4 garlic Minced.
beef broth
  • 2 cup beef broth Have ready for slow cooker base.
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Dijon mustard
  • 1 tbsp Dijon mustard
smoked paprika
  • 1 tsp smoked paprika
dried thyme
  • 1 tsp dried thyme
cornstarch slurry
  • 3 tbsp cornstarch Combine with the water listed below.
  • 3 tbsp water Combine with cornstarch to make slurry.
finishers
  • 1 cup sour cream Stir in at the end after thickening.
  • 8 oz cream cheese Cubed; stir in at the end until melted.
serving
  • 0.5 lb egg noodles For serving (use package amount to fit your preference).
  • 0.25 fresh parsley Chopped, for serving.
seasoning
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Build the stew
  1. Season the beef chuck with salt and pepper, then add it to the slow cooker along with the sliced cremini mushrooms, diced onion, and minced garlic.
  2. Pour in the beef broth, then stir in Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme until evenly combined.
Slow cook until tender
  1. Cover and cook on Low for 7-8 hours, or High for 4-5 hours, until the beef is very tender and easily breaks apart.
Thicken the sauce
  1. Whisk the cornstarch slurry (cornstarch mixed with water) into the slow cooker.
  2. Turn the slow cooker to High and cook for 20 minutes, stirring once, until the sauce is thickened.
Finish creamy and serve
  1. Stir in the sour cream and cubed cream cheese, cooking only until melted and smooth.
  2. Season again with salt and pepper, then serve the stew over egg noodles and top with fresh parsley.

Notes

For the creamiest texture, add the sour cream and cream cheese after thickening and avoid extended heating—once melted, stop cooking. Refrigerate leftovers in a covered container up to 3 days; rewarm gently on the stovetop or in the microwave until hot. Freezing is not recommended because the sour cream sauce can break when thawed. For a lighter option, use low-fat sour cream and reduced-fat cream cheese (the stew will be slightly less rich but still creamy).