- Prepare the Slow Cooker: Grease your slow cooker lightly with cooking spray or butter.
- Layer Ingredients: Place diced potatoes in the bottom of the slow cooker. Top with beef.
- Mix Sauce: In a bowl, combine cream of mushroom soup, sour cream, onion soup mix, garlic powder, and black pepper. Pour over the beef and potatoes.
- Cook: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until beef is tender and potatoes are cooked through.
- Add Cheese (Optional): About 15–20 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt.
- Serve: Garnish with fresh parsley if desired and serve hot directly from the slow cooker.
This slow-cooker casserole is comforting and flavorful, with tender beef and potatoes enveloped in a creamy, savory sauce.
Serving and Storage
Serve this beef stroganoff potato bake on its own or with a side salad or steamed vegetables for a complete meal.
Storing Leftovers
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Tips
- Cut potatoes into uniform pieces for even cooking.
- Use tender cuts of beef like stew meat or sirloin tips for best results.
- Do not lift the slow cooker lid too often—this releases heat and extends cooking time.
- Optional: Add mushrooms or sautéed onions for extra flavor.
- For a thicker sauce, mix a tablespoon of cornstarch with water and stir in during the last 30 minutes of cooking.
Conclusion
The Beef Stroganoff Potato Bake in the Slow Cooker is a comforting, hearty, and easy meal perfect for busy days. With tender beef, creamy potatoes, and rich sauce, it’s a one-pot dinner that satisfies the whole family.
Minimal prep and slow cooking make this dish stress-free while still delivering classic, delicious flavors reminiscent of homemade beef stroganoff.
FAQ
Can I use frozen beef?
It’s best to use thawed beef for even cooking. Frozen beef may release extra liquid and extend cooking time.
Can I make this in an oven instead of a slow cooker?
Yes, bake in a 350°F (175°C) oven in a covered casserole dish for 1.5–2 hours, until beef and potatoes are tender.
Can I use instant potatoes instead of diced potatoes?
It’s not recommended; fresh or frozen diced potatoes work best to maintain texture and prevent mushiness.
Can I add vegetables?
Yes, mushrooms, peas, or carrots can be added for extra nutrition and flavor. Add carrots at the beginning, peas toward the last 30 minutes of cooking.
How do I thicken the sauce if it’s too watery?
Mix 1–2 tablespoons of cornstarch with cold water and stir in 30 minutes before cooking is done. Cover and continue cooking until thickened.