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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew with tender beef chunks and a creamy mushroom sauce thickened with a cornstarch slurry. Cook low for 7–8 hours for ultra-tender texture, then stir in sour cream and cream cheese for a rich finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck Cut into 1-inch cubes.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 tbsp cornstarch Use with water to make a slurry.
  • 3 tbsp water Combine with cornstarch to thicken.
Mushroom base
  • 16 oz cremini mushrooms Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt To taste (plus for seasoning beef).
  • 1 tsp black pepper To taste (plus for seasoning beef).
Creamy finish
  • 1 cup sour cream Added at end.
  • 8 oz cream cheese Cubed; added at end.
Serving
  • 1 8 oz egg noodles Serve with stew.
  • 0.25 fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the beef with salt and pepper, then place it in the slow cooker along with mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and dried thyme. Make sure the beef is mostly covered by the liquid and vegetables.
Slow cook until very tender
  1. Cook on Low for 7-8 hours, or on High for 4-5 hours, until the beef is very tender. Keep the lid on during cooking so the stew stays at a steady temperature.
Thicken the stew
  1. Stir the cornstarch slurry into the slow cooker, then cook on High for 20 minutes until thickened. The surface should look glossy and coat the back of a spoon.
Add the creamy ingredients
  1. Stir in the sour cream and cream cheese and cook just until melted, then season with salt and pepper. The stew should turn creamy and smooth with no visible cream cheese lumps.
Serve
  1. Serve the stew over egg noodles and top with fresh parsley. Add extra black pepper to taste if you like.

Notes

Pro tip: If your stew seems thin after the cornstarch step, cook 5 more minutes on High and re-check thickness before adding the dairy. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months (thaw overnight and reheat gently, as sour cream can slightly break if boiled). For a lighter option, use reduced-fat sour cream and light cream cheese, keeping the cornstarch slurry the same for thickening.