Our hearty Beef Stroganoff Soup captures the classic stroganoff flavors in a warm, spoonable form. Tender chunks of slow-simmered chuck roast, savory crimini mushrooms, and homestyle egg noodles swim in a rich beef broth finished with a touch of dry sherry. A dollop of sour cream adds tang and creaminess, making this soup an ideal main course on cool autumn and winter evenings.
Beef Stroganoff Soup
This version keeps the comforting notes of traditional beef stroganoff but uses a lighter, broth-forward approach. The egg noodles cook right in the pot and absorb the deep, savory flavors of the broth. Serve bowls of this soup with crusty bread and a simple green salad for a balanced, satisfying meal.
Prep is minimal and the bulk of the cooking is low-effort simmering, which makes this an excellent option for a relaxed weekend dinner or for meal prep. Flavors deepen and meld after resting, so leftovers often taste even better the next day.
This recipe was originally published in May 2015 and has been updated with fresh photos and a switch to fresh chuck roast instead of pre-cooked meat.
Why You’ll Love This Dish
- Slow-simmered, fork-tender beef — Chuck roast becomes meltingly tender after a long, gentle simmer.
- Deep, flavorful broth — Dry sherry combined with rich beef stock and browned bits builds an aromatic base.
- Comforting and filling — Egg noodles and hearty beef make this a satisfying one-pot supper.
- Perfect for chilly nights — Hearty, warming, and nourishing when temperatures drop.
- Great for leftovers — Flavors improve with time, so make it ahead for easy reheats.
Explore more soup recipes in the collection for inspiration and variety.
Recipe Shopping List
Here are the ingredients you’ll want to have on hand. For precise quantities, see the recipe card later in the post.
- Avocado oil
- Chuck roast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Butter
- Crimini mushrooms
- Onion
- Dry sherry (or substitute: white wine or extra beef stock)
- Beef stock
- Egg noodles (homestyle if available)
- Parsley
- Sour cream (for serving)
Try a beef dumpling soup or other hearty beef-based soups for more cozy meals.
How To Make This Recipe
Below is an overview of the steps involved so you can see the workflow at a glance. Refer to the full recipe card for exact measurements and timing.
- Sear the beef — Heat avocado oil in a heavy Dutch oven over medium-high heat. Season the chuck roast with salt, pepper, garlic powder, and onion powder, then brown on all sides to develop flavor. Remove and set aside.
- Sauté mushrooms and onions — Melt butter in the pot and brown the mushrooms until golden. Remove. Add a little more butter and sauté the sliced onion until soft and fragrant.
- Deglaze and simmer — Pour dry sherry into the pot and scrape up browned bits for extra depth. Return the roast to the pot and add enough beef stock to mostly cover it. Reduce heat, cover, and simmer until the roast is fork-tender, typically 2–3 hours.
- Shred and prepare noodles — Remove the roast, trim away any unappealing bits, and shred or chop into bite-sized pieces. Add egg noodles to the simmering broth and cook until tender, stirring to prevent sticking.
- Finish and serve — Stir the mushrooms back into the pot, add chopped parsley, and serve bowls with sour cream on the side for guests to add as desired.
How To Cook This On a Smoker or Traeger
If you enjoy a subtle smoked note, you can adapt this recipe for a pellet smoker. After seasoning, smoke the roast for 1–2 hours to build smokiness. Sauté the mushrooms and onions on the stovetop while the roast smokes. Transfer everything to a pot and braise in the smoker or finish on the stove; either method works and the smoke adds a unique layer of flavor. The recipe is flexible—use what suits your equipment.
A popular companion recipe in the same category is Zuppa Toscana—great for alternating soup nights.
Recipe FAQ
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers for up to three months; thaw in the fridge before reheating.
How should I reheat the soup?
Reheat gently on the stove over low to medium-low heat. Add a splash of beef stock or water if the broth has thickened or reduced. Stir occasionally until warmed through.
Can I make this in a slow cooker?
Yes. Sear the beef and sauté the vegetables first to build flavor, then transfer everything (except the noodles) to a slow cooker. Cook on low for 6–8 hours, shred the beef, then add noodles 30–40 minutes before serving so they don’t overcook.
What can replace dry sherry?
White wine or extra beef stock both work as substitutes. Sherry adds a slightly sweet, nutty depth, but you’ll still get a great broth without it.
Current favorite soup to try next: Zuppa Toscana.
Serve This With…
- Fresh dinner rolls — Perfect for sopping up the rich broth.
- Grilled broccolini or steamed greens — Adds a bright, textural contrast.
- Simple side salad — A fresh, acidic element balances the hearty soup.
More Soup For You
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Venison Chili -
Venison Stew -
Smoked White Chicken Chili
We Love Chuck Roast
- Smoked Chuck Roast
- Smoked Chuck Tender Roast
- Chuck Roast Stroganoff
- Vegetable Beef Noodle Soup
- Beef & Dumplings
- Traeger Korean Style Pot Roast
- Smoked Birria Tamales
- Birria Nachos
- Guinness Pot Pie
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Beef Stroganoff Soup
Turn classic beef stroganoff into a warming, hearty soup. This one-pot recipe is ideal for cool-weather dinners and leftovers that taste even better the next day.
Ingredients
- 2 tablespoons avocado oil
- 2 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons butter, divided
- 2 cups crimini mushrooms, quartered
- 1 small onion, sliced
- ⅓ cup dry sherry (or substitute)
- 12 cups beef stock
- 4 cups homestyle egg noodles
- 2 teaspoons parsley, chopped
- Sour cream for garnish
Instructions
- Add the avocado oil to a Dutch oven and heat over medium-high.
- Season the chuck roast with salt, pepper, garlic powder, and onion powder.
- Brown the roast on all sides in the Dutch oven, then remove and set aside.
- Melt 2 tablespoons of butter in the pot and brown the mushrooms on both sides. Remove and set aside.
- Add the remaining tablespoon of butter and the sliced onion; sauté for 4–5 minutes until softened.
- Deglaze the pan with the dry sherry, scraping up browned bits.
- Return the roast to the pot and add beef stock to mostly cover the meat. Cover and simmer for 2–3 hours, until the roast is fork-tender and easily shreddable. Remove the roast, trim away any unappealing bits, and chop into bite-sized pieces.
- Add the egg noodles to the pot and simmer over medium-low heat, stirring frequently, until the noodles are tender.
- Stir the mushrooms back into the soup, add chopped parsley, and serve with sour cream on the side.
Nutrition Information
Yield: 10 | Serving Size: 1
Amount per serving (estimated):
- Calories: 409
- Total Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 1g
- Unsaturated Fat: 11g
- Cholesterol: 104mg
- Sodium: 1143mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 3g
- Protein: 32g
Nutrition data is an estimate. Consult a trusted source if you require precise information for medical reasons.