Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe

I absolutely love this Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe because it s the perfect comforting meal that you can set and forget, then come back to when your house smells heavenly and the beef is fall-apart tender. It s one of those dishes that feels fancy enough for company but easy enough for a weeknight dinner – and the garlic butter mushrooms give it that extra pop of flavor that makes everyone ask for seconds.

When I first tried making this slow cooker stroganoff, I was thrilled by how simple the prep was, yet how rich and creamy the final dish turned out. You ll find that the slow cooker does the heavy lifting while you focus on the mushrooms sautéed in garlic butter – they add a luscious, earthy depth that brings this classic recipe over the top.

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Ingredients You’ll Need

This recipe calls for classic beef stroganoff staples alongside simple, fresh ingredients for the garlic butter mushrooms. I like to pick a good-quality stewing beef for tenderness and flavor, and choosing fresh mushrooms really makes a difference.

• Beef chuck or stewing beef: Opt for well-marbled cuts so the meat stays juicy and tender after slow cooking.
• Salt and black pepper: Essential for seasoning and bringing out all the flavors.
• Oil (like vegetable or canola): For browning the meat to lock in juices and build flavor.
• Unsalted butter: Used both in the slow cooker and for the garlic butter mushrooms to add richness.
• Onion: Adds sweetness and depth when softened.
• Garlic cloves: Because garlic just makes everything better – minced for maximum flavor release.
• All-purpose flour: Helps thicken the sauce-skip if using a pressure cooker for gluten-free version.
• Dijon mustard: Adds a subtle tang that balances the richness perfectly.
• Beef stock/broth (reduced salt preferred): Creates the flavorful base for the sauce.
• Full fat sour cream: For that signature creamy texture and tangy taste.
• Mushrooms (sliced): I love cremini or white button; their meaty texture holds up well when sautéed.
• Chives: For a fresh, vibrant garnish that brightens the dish.
• Wide egg noodles, pasta, or mashed potatoes: Your preferred base for serving this hearty stroganoff.

Variations

I love how adaptable this Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe is, so I often tweak it depending on what I have on hand or who I m cooking for. You can definitely tailor it to suit your own taste or dietary needs without losing its signature comfort.

• Make it gluten-free: I skip the flour and use an Instant Pot for pressure cooking-just a quick 40 minutes under high pressure and you re golden.
• Switch sour cream for Greek yogurt: For a healthier twist, add it off the heat so it doesn t curdle; I ve found it adds a lovely tang without sacrificing creaminess.
• Add herbs like thyme or parsley: On occasion, I toss in fresh herbs during slow cooking to brighten the flavors.
• Mushroom variety: Try shiitake or portobello for a deeper umami punch-just adjust cooking time slightly for thickness.

How to Make Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe

Step 1: Season and Brown the Beef for Maximum Flavor

First things first – pat your beef cubes dry with paper towels. You ll want them surface-dry so they brown properly. Season them evenly with salt and pepper, then heat oil in a heavy skillet over high heat. Brown the beef in batches, making sure not to crowd the pan. This intense browning step took me a while to nail, but it truly builds deep, savory flavor that you ll taste in every bite.

Step 2: Sauté Aromatics and Build Your Sauce Base

Once the beef is browned and removed, lower the heat a bit and melt half the butter in the same pot. Add your sliced onions and minced garlic, sautéing them until softened and fragrant-about 3 minutes. Next, sprinkle on the flour evenly, followed by the Dijon mustard, and stir everything into a gluey paste. Slowly add beef stock while stirring so you get a smooth, gravy-like sauce without lumps. Scrape the pot bottom to deglaze and lift up all those caramelized flavor bits – this step brings so much gourmet depth, you ll thank me!

Step 3: Let the Slow Cooker Work Its Magic

Transfer that luscious sauce into your slow cooker, then add the browned beef cubes on top. Cook on LOW for 8 hours or HIGH for about 5 hours until the beef is tender and just melts in your mouth. This slow simmering is where the magic happens-it s wonderfully hands-off, and your patience will be rewarded with deeply developed flavors and melt-in-your-mouth meat.

Step 4: Make the Garlic Butter Mushrooms

While the beef stews away, heat the remaining butter in a large skillet over high heat. Add half the mushrooms and cook until they’re golden and soft, about 3 minutes. Toss in half the minced garlic, salt, and pepper, cooking just until aromatic and golden but not burnt. Remove and repeat with the rest. I love this step because those garlicky mushrooms bring a tender, buttery earthiness that pairs beautifully with the creamy stroganoff sauce.

Step 5: Finish with Sour Cream and Fold In Mushrooms

Take about 1.5 cups of the liquid from your slow cooker to temper the sour cream – this little trick stops the cream from curdling when mixed into the hot sauce. Then gently fold the sour cream mixture into the stroganoff and stir in your garlic butter mushrooms. It s the final touch that makes the sauce irresistibly creamy and rich.

Step 6: Serve and Garnish

Serve this luscious slow cooker beef stroganoff all over wide egg noodles for a classic take, or try it with mashed potatoes or your favorite pasta. Sprinkle freshly chopped chives on top for a pop of color and fresh herbal flavor. Every time I serve this, it just feels like a warm, comforting hug on a plate.

How to Serve Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe

Garnishes

I always sprinkle freshly chopped chives over the finished dish – they add a lovely fresh contrast to the creamy sauce. Sometimes I also add a sprinkle of smoked paprika or a few sprigs of parsley for a pop of color and subtle flavor.

Side Dishes

This stroganoff is fantastic served over wide egg noodles because the sauce clings to every strand. But mashed potatoes or buttered pasta work just as well. For a veggie side, roasted green beans or a crisp salad balance the richness perfectly.

Creative Ways to Present

For dinner parties, I like to serve slow cooker beef stroganoff in little individual shallow bowls or ramekins, garnished with garlic mushrooms and fresh herbs for an elegant touch. You can even top it with a dollop of sour cream and a sprinkle of grated Parmesan for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 3 days. The flavors meld even more overnight, making it an even tastier meal the next day.

Freezing

This dish freezes well too. I recommend freezing the beef stroganoff separately from the garlic butter mushrooms when possible to keep the mushrooms from getting too soft. Freeze in portioned containers for up to 3 months.

Reheating

When reheating, warm the stroganoff gently in a saucepan over low heat, stirring often to keep it creamy. Add a splash of broth or water if the sauce has thickened too much. Reheat mushrooms separately in a skillet to retain their texture, then combine before serving.

FAQs

Final Thoughts

This Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe has become one of my go-to comfort foods, especially when I want something hearty, flavorful, and fuss-free. I love how the slow cooker creates such tender beef, and those garlicky mushrooms just lift the dish to a whole new level. Honestly, I think you ll enjoy this as much as my family does – it s perfect for cozy nights or weekend gatherings when you want great food without the stress. Give it a try and see how it changes your slow cooker game!

Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Russian

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Description

This Slow Cooker Beef Stroganoff recipe offers tender, flavorful beef chunks simmered to perfection in a creamy mustard and sour cream sauce, complemented by savory garlic butter mushrooms. Ideal for a comforting family meal served over egg noodles, pasta, or mashed potatoes, this dish combines classic technique with the ease of slow cooking, delivering rich, hearty flavors with minimal active cooking time.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
• 1.5 tsp salt
• 1.5 tsp black pepper
• 2 tbsp oil
• 20g (1 tbsp) unsalted butter
• 1 large onion, halved then sliced into 1 cm (2/5″) slices
• 4 garlic cloves, minced
• 7 tbsp plain/all-purpose flour
• 4 tbsp Dijon mustard
• 1 litre (1 quart) reduced salt beef stock/broth
• 1 1/2 cups full fat sour cream

Garlic Butter Mushrooms

• 3 tbsp (45g) unsalted butter
• 700g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
• 3 garlic cloves, finely minced
• 1/2 tsp salt
• 1/2 tsp black pepper

To Serve

• Wide egg noodles, pasta, or mashed potatoes
• Chives for garnish

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Instructions

1. Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with salt and pepper to ensure flavor penetration.
2. Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil as needed. This step locks in juices and adds depth to the stew.
3. Sauté aromatics: Let the pot cool down slightly, then melt half of the butter in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
4. Add flour and mustard: Sprinkle flour evenly over the softened garlic and onions, stirring well. Add the Dijon mustard and continue stirring; the mixture will turn gluey but this is normal and will help thicken the sauce later.
5. Add beef stock: Slowly pour in half the beef stock while stirring continuously to dissolve the flour mixture into the liquid, whisking if necessary to avoid lumps and create a smooth gravy-like consistency. Add the remaining stock, scrape the pot’s bottom to deglaze any browned bits, and bring the mixture to a simmer.
6. Slow cook beef: Transfer the liquid to a slow cooker, add the browned beef, and cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily. Alternatively, simmer covered on the stove over low/medium-low heat for 2 hours, checking at 1.5 hours, or pressure cook for 40 minutes on high if using an Instant Pot or similar pressure cooker (skip the flour if using this method to keep it gluten free).
7. Prepare garlic butter mushrooms: In a large skillet over high heat, melt half the butter. Add half of the mushrooms and cook until almost golden (about 3 minutes). Add half of the garlic, salt, and pepper, cooking until golden and fragrant. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
8. Finish stroganoff: Mix sour cream with 1.5 cups of liquid taken from the slow cooker to temper it, then gently stir this mixture back into the stew to avoid curdling. Carefully fold in the sautéed mushrooms.
9. Serve: Spoon the stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives for a fresh, color contrast and added flavor.

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Notes

• Use good quality beef chuck or stewing beef cut into uniform pieces for even cooking.
• Tempering sour cream with cooking liquid prevents it from curdling when added to hot stew.
• For gluten-free option, skip the flour and use instant pot or other pressure cooker method.
• Browning beef in batches ensures good caramelization and prevents steaming in the pot.
• You can swap sour cream for Greek yogurt if preferred but add it at the end off heat to prevent curdling.

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Nutrition

• Serving Size: 1 serving (about 1/6 of recipe)
• Calories: 560 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 125 mg