If you have been craving a cozy, hearty meal that feels like a warm hug on a plate, this Slow Cooker Beef Stroganoff with Pappardelle Recipe is going to become your new go-to comfort food. Tender chunks of chuck roast slowly simmered to perfection mingle with earthy mushrooms and a luscious, creamy sauce that’s elevated by a hint of paprika and red wine. Nestled atop silky, broad pappardelle noodles, this dish brings classic Russian-inspired flavors together with ease, making it an ideal choice for busy days when you want something special without spending hours in the kitchen.
Ingredients You’ll Need
This recipe shines because it relies on simple, straightforward ingredients that each play a crucial role in creating the rich layers of flavor and satisfying texture. Each item, from the chuck roast to the fresh herbs, brings something special to the table.
- 2 to 2 1/2 pounds chuck roast, chopped: The star of the dish, providing tender, flavorful beef that becomes melt-in-your-mouth soft after slow cooking.
- 1-2 tablespoons vegetable oil: Used for searing the beef to develop that deep, savory crust that adds extra dimension.
- Generous salt and pepper: Essential for seasoning the meat and vegetables at different steps to build flavor.
- 4 tablespoons butter: Adds richness and helps soften the onions and mushrooms.
- 1 onion, chopped: Gives sweetness and aroma, bringing the sauce to life.
- 8 to 12 ounces mushrooms, quartered: Earthy mushrooms contribute a meaty texture and umami boost.
- 1 teaspoon kosher salt and 1/2 teaspoon cracked black pepper: Additional seasoning for the vegetables and sauce.
- 2 teaspoons paprika: Adds subtle smokiness and warmth that’s signature in stroganoff.
- 1 tablespoon dried parsley: Brings herbal freshness even while cooking.
- 1 tablespoon garlic, smashed and minced: Intensifies overall flavor with a wonderful savory punch.
- 1 tablespoon tomato paste: Concentrates flavor and deepens the sauce’s color.
- 1/2 cup red wine: Adds acidity and complexity, balancing the richness.
- 1/2 cup water: Combines with beef base to create a flavorful cooking liquid.
- 2 teaspoons Better Than Bouillon Beef Base: Enhances the meaty, savory profile without extra fuss.
- 1 to 2 cups sour cream: Stirred in at the end for that creamy tang that defines stroganoff.
- 12-16 ounces pappardelle pasta: Wide ribbons hold the sauce beautifully, offering a perfect pillow for the beef.
- Fresh parsley and fresh chives: Brighten the finished dish with color and herbaceous notes.
How to Make Slow Cooker Beef Stroganoff with Pappardelle Recipe
Step 1: Prepare and Season the Beef
Start by slicing your chuck roast into roughly 2-inch pieces. Make sure to pat each one dry with paper towels—this step is key for excellent browning later. Then, generously season the beef chunks with salt and pepper. This initial seasoning sets the flavor foundation that will shine through the whole dish.
Step 2: Sear the Beef for Maximum Flavor
Heat oil in a skillet over medium-high heat and sear the beef pieces in batches. Give each chunk space to brown properly. Browning creates those irresistible caramelized edges that add savoriness and depth. Once browned on all sides, transfer the beef to your slow cooker so it can slowly transform into tender perfection.
Step 3: Sauté the Vegetables and Build the Sauce Base
In the same skillet, melt butter and toss in onions and mushrooms. Season with salt, black pepper, paprika, and dried parsley before cooking until soft and fragrant. Adding garlic and tomato paste next, sauté briefly to combine their flavors. This fragrant mix is the heart of your sauce.
Step 4: Deglaze and Reduce the Sauce
Pour in red wine and water along with the beef base, scraping the pan to gather up every bit of browned goodness. Let the mixture boil and then simmer until it slightly reduces, concentrating the flavors. This enriched liquid is what will slowly infuse the beef during cooking.
Step 5: Combine and Slow Cook
Transfer this flavorful sauce into the slow cooker with the seared beef. Give everything a good stir, cover, and cook on low for eight hours or high for four. The slow cooker does its magic, melting the beef into tender, fork-tender bites and melding those complex flavors together beautifully.
Step 6: Prepare the Pappardelle Pasta
Just before serving, bring a large pot of salted water to a boil and cook the pappardelle noodles until al dente. Drain and toss with a drizzle of olive oil so the noodles stay silky and separate. This pasta is just perfect for soaking up all that creamy stroganoff sauce.
Step 7: Finish and Serve
Plate a generous portion of pappardelle, spoon over the luscious beef stroganoff, and add a hearty dollop of sour cream on top. Sprinkle with fresh parsley and chives for an inviting burst of color and flavor that elevates every bite.
How to Serve Slow Cooker Beef Stroganoff with Pappardelle Recipe
Garnishes
Fresh herbs like parsley and chives add just the right brightness to balance the richness of the stroganoff. A dollop of tangy sour cream not only enhances creaminess but allows each diner to customize the level of cool, creamy goodness on their plate.
Side Dishes
This hearty dish pairs beautifully with simple, vibrant sides like a crisp green salad tossed in a light vinaigrette or steamed seasonal vegetables. These fresh accompaniments cut through the richness and keep the meal well-rounded and satisfying.
Creative Ways to Present
For a cozy dinner party, serve individual bowls with the beef stroganoff gently piled on top of pappardelle and the garnishes artfully arranged. Or, try layering the stroganoff and noodles in a large serving dish, sprinkled with fresh herbs for a dramatic family-style presentation. Either way, it’s a visual and culinary crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Slow Cooker Beef Stroganoff with Pappardelle Recipe in an airtight container in the refrigerator. It will stay delicious for 3 to 4 days, making it a wonderful meal for busy weeknights when you want to keep dinner easy and comforting.
Freezing
You can freeze the stroganoff sauce and beef separately from the pasta for best results. Transfer the cooled beef stroganoff mixture to freezer-safe containers or bags and freeze for up to 3 months. Avoid freezing the pappardelle as it tends to become mushy when thawed and reheated.
Reheating
Reheat the beef stroganoff gently in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. Warm the pappardelle separately by briefly tossing it in hot water or microwaving with a damp paper towel. Then combine just before serving to maintain texture and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is perfect for slow cooking because it becomes tender and flavorful, you can also try brisket or short ribs. Just keep in mind the cooking times might vary depending on the cut.
Is it possible to make this dish without wine?
Yes, if you prefer to skip the wine, substitute with an equal amount of beef broth. The flavor will still be rich and delicious, though slightly different without the acidity and depth the wine provides.
Can I use a different type of pasta?
Sure! While pappardelle is ideal due to its wide, flat shape that holds the sauce well, other types like egg noodles, fettuccine, or even tagliatelle will work beautifully too.
How thick should the sauce be?
The sauce should be creamy and slightly thick but still spoonable. It will thicken a bit more when you stir in the sour cream at the end, so aim for a sauce that just coats the back of a spoon before adding it.
Can I make this dish on the stovetop instead of a slow cooker?
Definitely! You can brown the beef and cook the sauce in a heavy pot and then simmer gently on the stovetop for 2 to 3 hours until the meat is tender. Just make sure to keep an eye on the liquid levels and stir occasionally to avoid burning.
Final Thoughts
There is something utterly satisfying about coming home to a meal like the Slow Cooker Beef Stroganoff with Pappardelle Recipe—a perfect blend of comforting flavors and effortless cooking. I hope you give this recipe a try soon and enjoy every tender, creamy bite as much as I do. It’s the kind of dish that makes any day feel a little cozier and every dinner a celebration of good food shared.
Print
Slow Cooker Beef Stroganoff with Pappardelle Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker) + 15 minutes (stovetop searing and sautéing) + 5 minutes (pasta cooking)
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Beef Stroganoff recipe uses a crock pot to create tender, flavorful chunks of chuck roast slow-cooked with mushrooms, onions, garlic, and a rich sauce made from paprika, tomato paste, and red wine. Served over perfectly cooked pappardelle pasta and finished with a dollop of sour cream and fresh herbs, this dish delivers a hearty and satisfying meal with minimal hands-on time.
Ingredients
Beef and Seasoning
- 2 to 2 1/2 pounds chuck roast, cut into 2 inch chunks
- 1–2 tablespoons vegetable oil (light olive oil recommended)
- Generous salt and pepper (about 1 1/2 teaspoons kosher salt for the beef, plus more for pasta water)
Sauté and Sauce
- 4 tablespoons butter (half stick)
- 1 onion, chopped
- 8 to 12 ounces mushrooms, quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 teaspoons paprika
- 1 tablespoon dried parsley
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon tomato paste
- 1/2 cup red wine (cooking wine acceptable)
- 1/2 cup water
- 2 teaspoons Better Than Bouillon Beef Base
Pasta and Garnish
- 12–16 ounces pappardelle pasta
- Water and salt for boiling pasta
- Sour cream, 1 to 2 cups (to add after cooking)
- Fresh parsley, for garnish
- Fresh chives, for garnish
Instructions
- Prepare the beef: Use a sharp serrated knife to cut the chuck roast into 2-inch chunks. Pat the pieces dry thoroughly with paper towels to ensure proper browning later.
- Season the beef: Generously salt and pepper all pieces of beef on all sides. About 1 1/2 teaspoons kosher salt is recommended.
- Heat skillet: Place a 12-inch skillet over medium-high heat and let it get hot. Add 1 tablespoon of oil and swirl to coat the pan evenly.
- Sear beef in batches: Add about a third of the beef pieces into the skillet, spacing them out to avoid steaming. Let the beef sear undisturbed for 1-2 minutes, then flip to brown the other side. When fully browned, transfer the beef to the slow cooker. Repeat until all beef is seared, adding more oil if needed, and reduce heat if pan starts smoking.
- Sauté vegetables: Without cleaning the skillet, melt 4 tablespoons butter over medium-high heat. Add chopped onion and mushrooms, then season with 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5-8 minutes until the onions and mushrooms soften.
- Add garlic and tomato paste: Stir in the smashed and minced garlic and cook for 1 minute until fragrant. Add 1 tablespoon tomato paste and mix well to combine.
- Deglaze and make sauce: Pour in 1/2 cup red wine and 1/2 cup water. Stir in 2 teaspoons Better Than Bouillon Beef Base. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 5-7 minutes to reduce slightly and develop flavor.
- Combine sauce and beef: Transfer the sautéed vegetable and sauce mixture to the slow cooker with the seared beef. Stir everything together to combine thoroughly.
- Slow cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender and flavorful.
- Cook pasta: About 30 minutes before serving, bring a large pot of salted water (tasting like seawater) to a boil. Add pappardelle pasta and cook according to package instructions, usually about 3 minutes for al dente. Stir constantly to prevent sticking.
- Drain pasta: Drain the pasta well and toss with a little olive oil to keep the noodles separated and flavorful.
- Serve: Plate the cooked pasta and top with generous chunks of beef stroganoff. Add a large dollop of sour cream to each plate and garnish with fresh parsley and fresh chives.
Notes
- Drying the beef chunks before searing helps achieve a nice brown crust and avoids steaming.
- Do not overcrowd the pan when searing meat to ensure proper browning.
- The tomato paste adds richness and depth to the sauce; refrigerated tubes are convenient and reduce waste.
- Red wine can be either cooking wine or a dry red wine, depending on your preference and availability.
- The recipe allows adding 1 to 2 cups of sour cream after cooking; adjust quantity according to taste and creaminess desired.
- For best results, cook pasta just until al dente to avoid mushiness when mixed with the sauce.
- Garnishing with fresh parsley and chives adds a fresh herbal note and vibrant color.
- This recipe requires a slow cooker but also uses stovetop searing and sautéing to build layers of flavor.
