Why You’ll Love Crockpot Beef Stroganoff Recipe

• Effortless prep — this is a true dump‑and‑go slow cooker recipe
• Tender, melt‑in‑your‑mouth beef thanks to slow cooking
• Rich, creamy sauce made with golden mushroom soup and cream cheese
• Great for busy weeknights or cozy weekend dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound cooked egg noodles
Stew meat
2 (10.5 oz) cans golden mushroom soup
½ cup water
1 small onion, diced
1 tbsp Worcestershire sauce
Salt and pepper to taste
1 tbsp garlic powder
8 oz cream cheese, cubed
Fresh parsley (optional garnish)

Directions

Add the stew meat to the crockpot and season it with salt, pepper, and garlic powder. Stir until the meat is evenly coated.
Add the golden mushroom soup to the crockpot. Pour the water into the empty soup cans, swirl to loosen remaining soup, and add to the pot.
Add the chopped onion and Worcestershire sauce; stir to combine.
Cover and cook on low for about 8 hours.
About 30 minutes before the end of cooking, add the cubed cream cheese and stir to incorporate.
Once cooked, break down any large chunks of beef and smooth out the cream cheese.
Stir in the cooked egg noodles and let them sit for about 5 minutes.
Garnish with fresh parsley, serve warm, and enjoy.

Servings and timing

• Servings: Approximately 4–6
• Prep time: ~5 minutes
• Cook time: ~8 hours on low (or 4–5 hours on high)

Variations

• Ground beef version: Use ground beef instead of stew meat for a quicker variation. Brown the beef before adding it to the crockpot.
• Mushroom lovers: Add fresh mushrooms with the onion for even more umami flavor.
• Sour cream twist: Swap cream cheese for sour cream for a tangier finish.
• Low-carb option: Serve over cauliflower rice or steamed vegetables instead of egg noodles.
• Spice it up: Add a dash of paprika or cayenne for a mild kick.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave or on the stovetop over low heat until warmed through.
• If the sauce has thickened in the fridge, add a splash of milk, water, or broth to loosen it.
• For freezing, allow the stroganoff to cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for this recipe?

Stew meat or chuck roast cut into chunks works well because slow cooking makes it tender.

Can I cook this on high instead of low?

Yes, cooking on high for 4–5 hours is a great option if you’re short on time.

Should I cook the egg noodles in the crockpot?

No, it’s best to cook them separately and add them at the end to prevent them from getting mushy.

Can I add mushrooms to this dish?

Absolutely. Fresh sliced mushrooms added with the onions add more depth and flavor.

Can I use sour cream instead of cream cheese?

Yes, sour cream can be used for a tangier flavor, though the texture will be slightly different.

Can this recipe be frozen?

Yes, it freezes well. Store in airtight containers, thaw in the fridge, then reheat gently.

How do I reheat leftovers without drying them out?

Add a little broth, milk, or water when reheating to maintain the sauce’s creaminess.

Is this dish gluten‑free?

Not as written. Swap the egg noodles with gluten-free pasta for a gluten-free version.

Can I make this with ground beef?

Yes, brown the ground beef before adding it to the crockpot for a quicker variation.

What sides pair well with beef stroganoff?

Green salad, steamed vegetables, or crusty bread make great side options.

Conclusion

This Crockpot Beef Stroganoff is an easy, satisfying meal that combines tender beef and a creamy, flavorful sauce for the ultimate comfort food. With simple prep and slow-cooked goodness, it’s perfect for both weeknights and weekends.