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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew is a creamy, slow-simmered beef-and-mushroom dish with tender cubes and a thickened sauce finished with sour cream and cream cheese. Seasoned with Worcestershire, Dijon, smoked paprika, and thyme, it comes together in the slow cooker for a rich, spoonable 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: 610
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 2 lb beef chuck, cut into 1-inch cubes
cremini mushrooms
  • 16 oz cremini mushrooms, sliced
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
beef broth
  • 2 cup beef broth
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
  • 3 tbsp water
sour cream
  • 1 cup sour cream added at end
cream cheese
  • 8 oz cream cheese, cubed added at end
egg noodles
  • 1 egg noodles for serving
fresh parsley
  • 1 fresh parsley for serving
salt and pepper
  • 0.5 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the beef chuck cubes with salt and pepper, then place them in the slow cooker. Add the sliced mushrooms, diced onion, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme.
Slow-cook until tender
  1. Cook on Low 7-8 hours or on High 4-5 hours, until the beef is very tender. Keep the lid on so the stew stays hot and develops a deep, stewy aroma.
Thicken the stew
  1. Stir the cornstarch slurry (cornstarch mixed with water) into the slow cooker. Switch to High and cook for 20 minutes until the sauce thickens and looks glossy.
Finish with creamy stroganoff sauce
  1. Stir in the sour cream and cubed cream cheese until fully melted and smooth. Season with salt and pepper to taste, then let it simmer gently for another minute so the flavors knit together.
Serve
  1. Serve the stew over egg noodles and top with fresh parsley. Add an extra pinch of salt and pepper if needed, and spoon the creamy sauce over the noodles so it coats well.

Notes

For the richest texture, use full-fat sour cream and cream cheese; add them only at the end so the sauce stays creamy instead of breaking. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much. Freezing is not ideal because sour-cream dairy can become slightly grainy after thawing—if you must freeze, do so without the sour cream/cream cheese and stir those in after reheating. For a lower-fat option, swap reduced-fat cream cheese and light sour cream.