Go Back
easy beef stroganoff slow cooker recipe rosemary

Easy Beef Stroganoff Slow Cooker Recipe with Rosemary

This Easy Beef Stroganoff Slow Cooker Recipe with Rosemary is everything I adore about home cooking: simple ingredients, rich flavors, and that “something’s-cooking” aroma that makes your kitchen feel alive. Trust me, once you try it, you’ll never go back to stovetop stroganoff again.
Print Recipe Pin Recipe
Servings: 8 servings
Course: dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds beef stew meat or sirloin, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¾ cup sour cream
  • 2 tablespoons flour optional, for thickening
  • Cooked egg noodles or mashed potatoes for serving
  • Fresh parsley for garnish

Method
 

  1. Sear the beef (optional but worth it):
    In a skillet over medium-high heat, warm olive oil. Add the beef and brown on all sides—just a few minutes to lock in flavor. Transfer to your slow cooker.
  2. Add the flavor base:
    Toss in onion, garlic, mushrooms, rosemary, paprika, salt, and pepper. Stir to combine.
  3. Pour and simmer:
    Mix beef broth, Worcestershire sauce, and Dijon mustard together in a small bowl, then pour over the beef mixture.
  4. Slow cook to perfection:
    Cover and cook on Low for 7–8 hours (or High for 4 hours) until the beef is fork-tender and the sauce smells heavenly.
  5. Make it creamy:
    In the last 15 minutes, stir in the sour cream and flour (if using) to thicken. Mix well and let it warm through—don’t boil it, or the cream might curdle.
  6. Serve it up:
    Spoon that luscious, creamy beef stroganoff over egg noodles or mashed potatoes. Sprinkle with fresh parsley, and get ready for the compliments.