Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

December 21, 2015   4 Comments

I am in a stew kind of mood. Stewing about what to cook!

I love my slow cooker and beef turns out perfect every time when I use it. This recipe is more work than a usual slow cooker DUMP but it is worth it because I make enough to feed a small army of very hungry people.

I freeze half of this for a future meal. Note that you should not add the sour cream and then freeze it. It turns out more tasty if you add sour cream after you reheat it.

You must sauté the beef before adding it to the slow cooker because otherwise it will end up gummy. Also, do not try to replace the white wine. I usually do not use wine in my recipes, but in this one it is an essential flavoring agent. It tastes so rich with it. I use the pre-sliced white mushrooms because they make life easy.

print   Pin It

Slow Cooker Beef Stroganoff

Makes 12, 1 cup servings

3 pounds beef rump roast (bottom round), thinly sliced into 2-inch strips
1 tablespoon extra virgin olive oil
2 medium onions, sliced
4 garlic cloves, minced
1 cup dry white wine
¼ cup all-purpose flour
¼ cup Worcestershire sauce
2 pounds white mushrooms, sliced
3 bay leaves
1 cup sour cream (do not use low fat or non fat)

Heat a large skillet on medium-high and add 1 teaspoon olive oil. Season beef with salt and pepper and brown in batches on both sides. Put browned beef in a 6-quart slow cooker. Add 2 teaspoons olive oil to the pan and sauté onions until softened, about three minutes. Add garlic and cook for one minute more. Add onion mixture to slow cooker.

Mix ½ cup water with flour in a small bowl. Reduce the skillet’s heat to medium and add wine, flour mixture, and Worcestershire sauce. Cook until thickened for about one minute. Add to slow cooker with mushrooms and bay leaves. Cook beef on high for four hours until beef is tender.

Mix in sour cream right before ready to serve. Enjoy over roasted vegetables, noodles, or brown rice.

Note: If freezing, leave out the sour cream and add when reheated.

For approximately one cup = 292 calories, 12.3 g fat, 5.3 g saturated fat, 4.3 g carbohydrates, 1.2 g sugar, 35.3 g protein, 1.0 g fiber, 141 mg sodium, 7 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

Other posts you might like:

Salsa Verde Beef

Salsa Verde Beef from Simple Nourished Living

Snack Girl loves finding new websites that encourage eating healthy as a mode to lose weight....

Make Eating Well Fun and Easy! Subscribe


This looks good Lisa... I don't have a rump roast but I do have beef cubes which I will use.. I plan on making this tomorrow.

on December 21, 2015

YUM! I love this. I can't wait to try it. I was going to use beef cubes as well.

on December 21, 2015

Can you cook on low instead of high? If so for how long?
Thank you

on December 21, 2015

I don't have a crockpot but I do slow cooking in a dutch oven pot with similar results. I use the same ingredients, just sear meat first, [brisket if its available], cover with tons of fresh onions [raw], mushrooms, w.sauce, seasonings. After 3hrs at 250d I take beef out, cool briefly, slice it thinly, and thicken gravy sometimes at this point, plop meat back in, as close to orig shape as poss., and cook 1 more hour. Beef stew is similar, just no sear needed, dump in potatoes, carrots and onion wedges, and I like a can of diced or stewed tomatoes added to water, and when finished in 3hrs add frozen peas. This the perfect time of year for stewing but where is the cold and snow in the northeast this December?

on December 21, 2015

Add a comment:


(required, never published)


Hi, I'm Snack Girl and my website is devoted to making eating well fun. I create recipes, review food, and talk a lot about how to best journey down the healthy road.

100+ Healthy Snack Ideas

My Book: Snack Girl to the Rescue!


© 2016