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This easy slow cooker beef stroganoff recipe started in my first cookbook, Skinny Suppers, where it landed on the top 25 list of reader favorites. That kind of stuck with me. Years later I still make this one on repeat, especially this time of year.

August means back to school schedules are back, and so is every sport under the sun. Dinner has to happen with almost no notice some nights. This is one of the recipes I lean on hard during that season. You give the beef a quick sear in a cast iron skillet, dump everything else in the slow cooker, and walk away. Hours later dinner is done and the house smells incredible.

I updated the classic version from the cookbook with a few changes for even more flavor. A sear on the beef before it goes in the crock makes a real difference, and a spoonful of dijon mustard rounds out the sauce so it isn’t one note. My family isn’t big on mushrooms, so some nights I leave them out completely and nobody misses them. That’s the beauty of this one. It bends to whatever your people will actually eat.

If you need a dinner that can survive a chaotic week, this is it.

Why You’ll Love This Recipe

Comes together with about 15 minutes of hands on time. The slow cooker does the rest.
A quick cast iron sear locks in real flavor before the crock even turns on.
Lightened up with Greek yogurt and a lower sodium soup base, but it still eats rich and creamy.
Easy to customize. Leave the mushrooms out for picky eaters and nobody will know.
Perfect for back to school nights, game days, or any evening the slow cooker is doing you a favor.

Food for Thought: Small and Faithful

“Whatever you do, work at it with all your heart, as working for the Lord, not for men.” — Colossians 3:23

Some weeks feel like nothing but errands, laundry, and dinner that has to be on the table by six no matter what. Nothing about it feels big or important in the moment.

But this verse has been sitting with me lately. Whatever you do. Not just the big stuff. The dishes. The carpool line. The dinner you threw in the crock pot before you walked out the door that morning.

I think God sees all of it. Not just the moments that feel spiritual or significant. The ordinary ones too. The ones where you’re just trying to get everybody fed and to bed on time.

So if this season feels small and repetitive, take that as permission to keep going anyway. It still counts. It’s still worth doing well.

Ingredients for Slow Cooker Beef Stroganoff

Stroganoff:

1½ pounds lean stew beef, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons butter, divided
2 8-ounce containers baby bella (cremini) mushrooms, thinly sliced (optional, see notes below)
1 10.5-ounce can Campbell’s Healthy Request Condensed Cream of Mushroom Soup
1 small onion, diced
¾ cup low-sodium beef broth
2 tablespoons cooking sherry
2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper

To Finish:

12 ounces whole grain egg noodles, dry
1 cup plain Greek yogurt
2 tablespoons chopped fresh parsley

Step-by-Step Instructions

Toss the beef cubes with the flour in a large bowl until evenly coated.
Heat 1 tablespoon of the butter in a large cast iron skillet over medium-high heat. Working in batches so you don’t crowd the pan, sear the beef for 2 to 3 minutes per side until deep golden brown. It doesn’t need to cook through, you just want good color and a browned bottom of the pan.
Transfer the seared beef and every bit of that browned goodness from the skillet straight into the slow cooker.
Add the mushrooms (if using), mushroom soup, onion, beef broth, sherry, Worcestershire sauce, dijon mustard, garlic, salt, and black pepper. Stir until everything is combined.
Cover and cook on high for 3 hours or low for 6 hours, until the beef is fork-tender.
About 30 minutes before the cook time is up, bring a large pot of salted water to a boil.
Cook the noodles to al dente according to the package directions, then drain.
Stir the remaining 1 tablespoon of butter into the slow cooker until melted and glossy.
Add the drained noodles and the Greek yogurt to the slow cooker. Stir gently to combine and heat through on low for a few minutes.
Serve hot, garnished with fresh parsley.

Tips, Swaps, and Make-Ahead Notes

No mushrooms, no problem. My own family isn’t big on mushrooms, so I leave them out completely some nights. The sauce is still rich and full of flavor without them.
Skipping the alcohol. If you’d rather not cook with sherry, swap it for equal parts beef broth. I love what the sherry adds here, but the recipe holds up fine either way.
Make it ahead. You can sear the beef and load the slow cooker insert the night before. Cover and refrigerate, then set it on the counter to come to room temperature for 20 minutes before starting your cook time.
Freezing. The beef and sauce freeze beautifully on their own for up to 3 months. Wait to add the noodles and yogurt until you reheat, since noodles get mushy in the freezer and yogurt can separate.
Leftovers. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if the sauce has thickened up too much.

Frequently Asked Questions

Can I make slow cooker beef stroganoff without searing the beef first?
You can skip it, but I don’t recommend it. That sear is where a huge amount of the flavor in this dish comes from. It only adds about 10 minutes to your prep and it’s worth every one of them.
Can I leave the mushrooms out of beef stroganoff?
Absolutely. This recipe works fine without them. My own family prefers it that way most nights, so don’t feel like you’re missing a step if you skip them.
Can I freeze beef stroganoff?
Yes, but freeze the beef and sauce only. Add fresh cooked noodles and the Greek yogurt when you reheat it, since both change texture after freezing.
What cut of beef works best for slow cooker stroganoff?
Lean stew beef is what I use here since it’s already cubed and holds up beautifully to a long, slow cook. A chuck roast cut into cubes yourself works too if that’s what you have on hand.

Serving Suggestions

This one is hearty enough to stand on its own, but I love serving it with a simple green salad and buttermilk biscuits for a real Sunday supper feel. If you’re feeding a crowd for game day, set it up buffet style with the noodles on the side so everyone can build their own bowl. Roasted broccoli or green beans round it out nicely if you want something green on the plate.

Closing

This one has been in rotation in my kitchen for years, long before it ever made it into Skinny Suppers, and it’s stuck around for a reason. It’s the kind of dinner that meets you where you are, whether that’s a slow Sunday or a Tuesday with three different practices to get to. Give it a try this week and let me know if your family leaves the mushrooms in or out. I have a feeling I already know which side you’ll land on.

XO,

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Easy Slow Cooker Beef Stroganoff Recipe for Busy Weeknights

Why You’ll Love This Recipe

Food for Thought: Small and Faithful