If you’re craving a comforting and rich meal that practically cooks itself, you will absolutely fall in love with this Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe. It’s everything you want in a hearty dish: tender cubes of beef so flavorful they melt in your mouth, a luxuriously creamy sauce with hints of mustard and garlic, and those irresistible garlicky butter mushrooms that take the whole thing to the next level. Plus, using a slow cooker means you get to come home to a warm, inviting meal without the fuss. Trust me, this recipe is a winning dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe lies in its simple yet essential ingredients. Each one brings something special—from the hearty richness of beef chuck to the mellow tang of Dijon mustard, and the earthy depth of mushrooms. These components blend together perfectly, creating a dish that’s as balanced as it is indulgent.
- Beef chuck: Choose stewing beef cut into cubes for melt-in-your-mouth tenderness after slow cooking.
- Salt and pepper: Basic seasonings that bring out the natural flavors of the beef and mushrooms.
- Oil and unsalted butter: Used for browning the beef and sautéing aromatics; butter adds a lovely creaminess.
- Onion and garlic: These aromatics build the savory foundation for the sauce.
- Plain flour: Thickens the sauce beautifully while helping bind the flavors.
- Dijon mustard: Adds a subtle tang and complexity that lifts the creamy sauce.
- Reduced-salt beef stock: Provides a rich, savory liquid base without overpowering saltiness.
- Full-fat sour cream: Enriches the dish with creamy texture and slight tang.
- Mushrooms: Sliced and sautéed with garlic and butter to create the star garlic butter mushrooms.
- Extra garlic: Gives those mushrooms that signature punch of flavor.
- Wide egg noodles, pasta, or mashed potatoes: Your choice of comforting base to serve this stroganoff over.
- Chives: Freshly chopped for a pop of color and mild onion flavor garnish.
How to Make Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe
Step 1: Season and Brown the Beef
Start by drying your beef cubes with paper towels, then sprinkle them evenly with salt and pepper. This simple seasoning is the first step to building a deeply savory flavor. Heat oil in a skillet over medium-high heat and brown the beef cubes in batches, ensuring a good sear on all sides. This caramelization seals in juices and adds that beautiful color and flavor that slow cooking alone can’t achieve.
Step 2: Sauté the Aromatics
Using the same skillet, reduce heat and add butter along with sliced onions and minced garlic. Cook gently until the onions soften and become translucent, releasing their sweetness. These aromatics are the heart of the sauce, so take your time here. The fragrant garlic and sweet onions perfectly complement the rich beef.
Step 3: Build the Sauce Base
Sprinkle the plain flour over the softened onions and garlic, stirring continuously to cook out the raw flour taste and form a gluey mixture. Then stir in the Dijon mustard, which adds a lovely understated tang and depth. Gradually pour in the beef stock, stirring constantly to prevent lumps and to let the sauce thicken slightly.
Step 4: Combine and Slow Cook
Transfer the browned beef and onion-flour mixture into your slow cooker. Add any juices from the skillet for extra flavor. Cover and cook on low for about 8 hours until the beef is fork-tender and the sauce is thickened and rich. The slow cooker does the hard work of melding flavors while developing that comforting, slow-simmered taste.
Step 5: Prepare the Garlic Butter Mushrooms
About 15 minutes before serving, melt butter in a skillet over medium heat and add sliced mushrooms, minced garlic, salt, and pepper. Sauté until mushrooms are golden and tender, soaking up that fragrant garlic butter. These mushrooms bring incredible texture and a burst of garlicky goodness that perfectly complements the creamy stroganoff sauce.
Step 6: Finish the Stroganoff
Stir the full-fat sour cream into the slow cooker, blending it smoothly with the cooking liquid to create that signature creamy sauce. Then fold in the garlic butter mushrooms, mixing them through to infuse that buttery garlic flavor throughout. Serve this wonderful stew generously over freshly cooked wide egg noodles, your favorite pasta, or creamy mashed potatoes, and sprinkle with chopped chives for a fresh, colorful finish.
How to Serve Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe
Garnishes
Freshly chopped chives are an ideal garnish, offering a mild oniony brightness that lightens up the rich sauce. You can also sprinkle a bit of fresh parsley or even quick lemon zest for a subtle zing that contrasts beautifully with the creamy flavors.
Side Dishes
This dish is hearty on its own but pairs nicely with crisp green beans sautéed with garlic, a simple arugula salad dressed with lemon vinaigrette, or steamed broccoli. These lighter sides help balance the indulgence and bring some vibrant greenery to your plate.
Creative Ways to Present
For a crowd-pleasing presentation, serve the Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe family-style in a large rustic dish, letting everyone help themselves. Alternatively, plate individual servings over a neat nest of noodles with mushrooms artistically piled on top and a sprinkle of chives for an elegant touch. You can even use mini cast-iron skillets for a charming personal serving experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers even more delicious. Just be sure to keep pasta or mashed potatoes separate if you want them to stay fresh and avoid sogginess.
Freezing
This Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe freezes beautifully. Portion it out into freezer-safe containers without the pasta or mashed potatoes—those are best made fresh. You can freeze the stew for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, warm the stroganoff gently over low heat on the stove to avoid curdling the sour cream. Stir occasionally until heated through. Reheat pasta or mashed potatoes separately before serving. Add a splash of beef stock or cream if the sauce thickens too much.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck is ideal for slow cooking because it becomes tender and flavorful, you could also use brisket or short ribs. Just make sure to cut the meat into uniform cubes for even cooking.
Is it possible to make this recipe without a slow cooker?
Definitely. You can make this stroganoff on the stovetop by simmering the beef gently in a heavy pot for about 2 to 3 hours or using an Instant Pot with the slow cook setting or pressure cook feature.
Can I substitute the sour cream with something else?
If you don’t have sour cream, full-fat Greek yogurt is a good alternative. Add it off the heat to avoid curdling, and expect a slightly tangier flavor but still creamy texture.
What type of mushrooms works best?
Cremini or button mushrooms are traditional and readily available, but you could mix in shiitake or portobello for a deeper mushroom flavor and meaty texture. Just slice them evenly to cook uniformly.
How do I prevent the sauce from curdling?
To avoid curdling, always stir in sour cream off the heat or at a low temperature, and don’t let the dish boil after adding it. Slow and gentle warming keeps the sauce perfectly smooth.
Final Thoughts
This Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe has quickly become one of my absolute favorites for good reason. It’s deeply satisfying, packed with hearty flavors, and the slow cooker does all the heavy lifting so you can relax while it cooks. Whether you’re cooking for a family dinner or a cozy night in, this stroganoff is sure to bring smiles to the table. Give it a try and enjoy every delicious bite!
Print
Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff recipe is a comforting and hearty dish, perfect for a cozy meal. Tender chunks of beef chuck are slow-cooked to perfection with a savory mixture of onions, garlic, Dijon mustard, and rich beef stock. The dish is finished with creamy full-fat sour cream and garlicky sautéed mushrooms, served over wide egg noodles, pasta, or mashed potatoes, and garnished with fresh chives.
Ingredients
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 pepper
- 2 tbsp oil
- 20g (1 tbsp) unsalted butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced-salt beef stock/broth
- 1.5 cups full-fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2lb) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels and sprinkle them evenly with 1.5 teaspoons salt and 1.5 teaspoons pepper to season.
- Brown beef: Heat 2 tablespoons oil in a pan over medium-high heat and sear the beef cubes until browned on all sides. Work in batches if necessary to avoid overcrowding. Set browned beef aside.
- Sauté aromatics: In the same pan, melt 20 grams (1 tablespoon) of unsalted butter. Add the sliced onion and 4 minced garlic cloves, cooking until softened and fragrant, about 3-5 minutes.
- Add flour and mustard: Stir in 7 tablespoons of plain flour and 4 tablespoons of Dijon mustard into the onion and garlic mixture. Cook, stirring constantly, until the mixture becomes gluey and combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock, stirring continuously to avoid lumps, until the sauce is thickened.
- Cook using chosen method: Transfer the beef and sauce mixture to a slow cooker and cook on low for 7-8 hours until beef is fork-tender. Alternatively, simmer gently on the stovetop for 2-3 hours or cook in an Instant Pot on pressure cook mode for approximately 45 minutes.
- Sauté garlic butter mushrooms: In a separate skillet, melt 3 tablespoons (45g) of unsalted butter over medium heat. Add the 700g (1.2lb) sliced mushrooms, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté until mushrooms are tender and browned, about 8-10 minutes.
- Finish stroganoff: Once the beef is cooked, mix 1.5 cups of full-fat sour cream with some of the cooking liquid to temper it, then stir this mixture back into the beef stew. Fold in the sautéed mushrooms. Serve immediately over wide egg noodles, pasta, or mashed potatoes, garnished with chopped chives.
Notes
- Patting the beef dry before seasoning and browning is essential for better caramelization.
- Adjust the seasoning to taste before serving, especially salt and pepper.
- Souring the sour cream with some cooking liquid before mixing prevents curdling.
- You can use any mushrooms you prefer, like cremini or button mushrooms.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
