Slow Cooker Beef Stroganoff is loaded with ground beef and mushrooms topped with melted mozzarella just to kick up the comfort food level! We love making this easy slow cooker meal any time of the year. Real marsala wine makes the flavor taste like an authentic beef stroganoff recipe.
Why We Love Slow Cooker Beef Stroganoff
Seems like the first thing on everyone’s mind in the morning is the age old question, “What’s For Dinner?” Yep, we get that question around breakfast time, on school days, weekends. Doesn’t matter.
Our kids always want to know what they have to look forward to at the end of the day. And TBH, so do we. Making dinner recipes like this Slow Cooker Beef Stroganoff is one of the ways that we keep them happy, and that makes us happy, too.
- Make Ahead Meal: Don’t we all love dinners that we can make ahead of time? All you need to do to finish out this recipe is stir in some cooked pasta at the end.
- Hearty and Comforting: Loaded with hearty mushrooms, tons of ground beef and pasta, this dinner is sure to satisfy everyone.
- Feeds a Crowd: This dinner recipe will feed at least 6 hungry mouths at the dinner table.
Ingredients You’ll Need
We’ll go over the basic ingredients here, but for the full recipe head down to the recipe card at the end of the post.
- Ground Beef: Of course this stroganoff recipe is made with ground beef, but you can also swap out ground turkey or chicken as well.
- Onions: Sliced yellow or white onions. Red onions can be used but they have a slightly stronger flavor.
- Mushrooms: You can use brown or white mushrooms.
- Mozzarella Cheese: We love adding a layer of mozzarella cheese on top, right before serving but you can leave the cheese off if you like.
- Cream Cheese: Cream cheese makes the ground beef and mushrooms filling super creamy, so even if you do make this recipe without the cheese layer on top it’s still going to be totally delicious.
- Marsala Wine: Real marsala wine has a much better flavor than cooking wine, so try and use the real stuff if you can.
- Rotini Pasta: Or any short tube pasta shape that you like. Ziti, rigatoni or even bow tie pasta will work.
Tips For Success
This Slow Cooker Cheesy Beef Stroganoff isn’t a dump everything in the crock pot kind of recipe, there’s a couple of steps but they’re totally worth it. Classic Beef Stroganoff is one of my favorite dinners, hands down. In all forms, soup, casseroles, skillet dinners, any way I can get it.
Browning the beef and mushrooms before adding them to the slow cooker makes this dinner has so much more flavor, it’s definitely worth the extra 15 minutes!
So after you brown up the beef and mushrooms, now you can dump everything else in…the onions, seasonings and beef broth. Let that cook on low for 4 hours, then remove the lid, stir in the cream cheese and add the cooked pasta.
I’m telling you, it doesn’t get much better than this – all the flavors of beef stroganoff topped with a big layer of mozzarella cheese. Cheesy, beefy carb loaded comfort food – all in one bowl!
Looking For More Crock Pot Recipes?
- Crock Pot Corned Beef
- Slow Cooker Italian Pork Stew
- Pulled Pork Taquitos
- Slow Cooker Pulled Pork
- Crock Pot Sausage & Peppers
Slow Cooker Cheesy Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeCrock Pot Beef Stroganoff is loaded with beef, mushrooms, pasta and cheese to make a delicious dinner the whole family will love!
Ingredients
- 2 tablespoons olive oil, divided
- 10 ounces mushrooms, cleaned and sliced
- 2 medium white onions, peeled and sliced
- 2 pounds ground beef
- 3 teaspoons kosher salt
- 1 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 8 ounces of cream cheese, cut into cubes
- 2 cups beef broth
- 1/4 cup marsala wine
- 5 cups rotini pasta, cooked and drained (*see note)
- 2 cups shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- In a large skillet, brown the mushrooms with the olive oil for 6-7 minutes until browned. Remove from the skillet and add to the slow cooker along with the sliced onions.
- Add the other tablespoon of oil to the skillet. Add the ground beef along with the salt, pepper, garlic powder and oregano. Once cooked through, drain the drippings from the skillet and then add to the slow cooker with the mushrooms and onions.
- Add the cubes cream cheese, pour in the beef broth and marsala wine and cover. Cook for 4 hours on low and then stir to combine.
- Stir in the cooked pasta then add the mozzarella cheese, spreading out in an even layer. Cover and cook for 10 minutes until the cheese has melted.
- Garnish with chopped parsley and serve.
Recipe Notes
You’ll need about 2 1/2 cups of dried pasta to yield 5 cups of cooked pasta.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
