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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew makes tender beef chunks in a creamy mushroom sauce with minimal hands-on time. Thickened with a cornstarch slurry and finished with sour cream and cubed cream cheese for a rich, velvety texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 2 lb beef chuck Cut into 1-inch cubes.
  • 1 onion Diced.
  • 4 garlic Minced.
Mushrooms and seasonings
  • 16 oz cremini mushrooms Sliced.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Thickener and creamy finish
  • 3 tbsp cornstarch
  • 3 tbsp water To thicken (make a slurry).
  • 1 cup sour cream Added at the end.
  • 8 oz cream cheese Cubed; added at the end.
Serving
  • 8 oz egg noodles For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 slow cooker
  • 1 Dutch oven

Method
 

Build the stew
  1. Season the beef chuck 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.
  2. Cover and cook on Low for 7-8 hours (or High for 4-5 hours) until the beef is very tender, stirring once if needed for even cooking.
Thicken and finish
  1. Whisk the cornstarch with the water to make a slurry, then stir it into the slow cooker.
  2. Switch to High and cook for 20 minutes until thickened, watching for a glossy, spoon-coating consistency.
  3. Stir in the sour cream and cubed cream cheese until melted, then season with salt and pepper to taste.
Serve
  1. Serve the stew over egg noodles and top with fresh parsley, letting the sauce coat the noodles.

Notes

Pro tip: keep the creamy finish for the end—stir in sour cream and cream cheese after thickening so they melt smoothly without breaking. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not ideal because the dairy can separate on thawing. For a dairy-light swap, use reduced-fat sour cream and cream cheese (the texture will be slightly less rich).