Slow Cooker Beef Stroganoff with Fresh Herbs cooks low and slow until tender: saucy, savory, and mostly hands-off for busy weeknights.
Herby Slow‑Cooker Tempeh Stroganoff
All the mushroomy, mustardy comfort of stroganoff made mostly hands-off in the slow cooker—perfect for busy weeknights and make‑ahead dinners.
If you crave that rich, creamy stroganoff sauce but don’t have the energy for a late-night sauté marathon, this version is the answer. Tempeh stands in for a heavier protein and soaks up the sauce, while plenty of cremini mushrooms and a splash of tamari give the dish the deep umami notes you expect. The slow cooker lets those flavors mellow and meld without constant babysitting.
A small bit of elbow grease up front—searing the tempeh and browning half the mushrooms—builds caramelized flavor that the slow cooker can’t create on its own. Onion, carrot, and garlic soften in the same pan, then you deglaze with tamari and fold everything into the slow cooker with vegetable broth, Dijon, thyme, salt, and pepper. Low and slow leaves the tempeh tender and the mushrooms saucy and silky.
Finish the pot by stirring in frozen peas for a pop of color and a handful of chopped parsley for brightness, then spoon the saucy mixture over wide egg noodles so the sauce clings to every bite. A pat of butter or a drizzle of olive oil at the end smooths the sauce and adds shine—simple touches that make the dish feel indulgent without fuss.
This is a great make‑ahead meal: flavors deepen overnight and leftovers reheat beautifully (add a splash of broth if the sauce tightens). It’s flexible, too—swap tamari for soy sauce if needed, or keep extra herbs on hand to lift the final plate. Feed four, tuck the rest in the fridge, and enjoy the comfort of a hands‑off dinner that still tastes like you spent hours on it.
Ingredients
How to Make Slow Cooker Beef Stroganoff with Fresh Herbs
- Prepare produce and tempeh: wipe and slice the mushrooms, thinly slice the onion, peel and thinly slice the carrot, mince the garlic, cube the tempeh into 1/2-inch pieces, and chop the parsley and thyme.
- Heat the olive oil and butter in a large skillet over medium-high heat until foaming; add the tempeh and cook 3–4 minutes per side until golden, then add half the mushrooms and sear until browned; transfer everything to the slow cooker.
- In the same skillet, sauté the remaining mushrooms, onion, and carrot over medium heat 4–5 minutes until the onion softens; add the garlic and cook 30 seconds until fragrant, then deglaze the pan with 1 tablespoon tamari and scrape up any browned bits; transfer to the slow cooker.
- Add the remaining vegetable broth, the rest of the tamari, Dijon mustard, fresh thyme, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on LOW for 3–4 hours (or on HIGH 1.5–2 hours) until mushrooms are tender and flavors are melded; tempeh will be fully warmed through and aromatic.
- About 20 minutes before serving, cook the egg noodles in salted boiling water to al dente according to package directions, then drain and reserve 1/4 cup of the pasta cooking water.
- Whisk the cornstarch with 2 tablespoons cold water to make a slurry and stir it into the slow cooker; fold in the frozen peas and Greek yogurt, then cook on HIGH for 10–15 minutes until the sauce thickens and peas are heated through — avoid boiling vigorously after adding yogurt to prevent curdling.
- Stir in the chopped parsley and a squeeze of lemon if you like, taste and adjust seasoning with extra salt or pepper, then serve the stroganoff spooned over the cooked egg noodles and garnish with more parsley and thyme leaves.
Recipe Card
Slow Cooker Beef Stroganoff with Fresh Herbs
Slow Cooker Beef Stroganoff with Fresh Herbs cooks low and slow until tender: saucy, savory, and mostly hands-off for busy weeknights.
- Prep
- 20 min
- Cook
- 3 hr 30 min
- Servings
- 4
Ingredients
Instructions
- Prepare produce and tempeh: wipe and slice the mushrooms, thinly slice the onion, peel and thinly slice the carrot, mince the garlic, cube the tempeh into 1/2-inch pieces, and chop the parsley and thyme.
- Heat the olive oil and butter in a large skillet over medium-high heat until foaming; add the tempeh and cook 3–4 minutes per side until golden, then add half the mushrooms and sear until browned; transfer everything to the slow cooker.
- In the same skillet, sauté the remaining mushrooms, onion, and carrot over medium heat 4–5 minutes until the onion softens; add the garlic and cook 30 seconds until fragrant, then deglaze the pan with 1 tablespoon tamari and scrape up any browned bits; transfer to the slow cooker.
- Add the remaining vegetable broth, the rest of the tamari, Dijon mustard, fresh thyme, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on LOW for 3–4 hours (or on HIGH 1.5–2 hours) until mushrooms are tender and flavors are melded; tempeh will be fully warmed through and aromatic.
- About 20 minutes before serving, cook the egg noodles in salted boiling water to al dente according to package directions, then drain and reserve 1/4 cup of the pasta cooking water.
- Whisk the cornstarch with 2 tablespoons cold water to make a slurry and stir it into the slow cooker; fold in the frozen peas and Greek yogurt, then cook on HIGH for 10–15 minutes until the sauce thickens and peas are heated through — avoid boiling vigorously after adding yogurt to prevent curdling.
- Stir in the chopped parsley and a squeeze of lemon if you like, taste and adjust seasoning with extra salt or pepper, then serve the stroganoff spooned over the cooked egg noodles and garnish with more parsley and thyme leaves.
Nutrition
- Carbohydrates
- 53
- Saturated Fat
- 3.5
- Sodium
- 700
- Fiber
- 6
- Unsaturated Fat
- 10
- Protein
- 22
- Fat
- 13
- Cholesterol
- 30
- Trans Fat
- 0
- Calories
- 460
- Sugar
- 6