Slow Cooker Beef Stroganoff
A lighter version of a delicious classic.
- In a medium skillet over high heat, brown the stew meat in the olive oil. Add the red wine, scraping the bottom of the pan to release all the browned bits. Pour mixture into the slow cooker.
- Add the onions, mushrooms, garlic, broth, bay leaf and Italian seasoning. Cook for 5 hours on high or 8 hours on low.
- Turn the slow cooker to high. Make a slurry with the corn starch and water. Add to the slow cooker. Allow to sit 5 minutes until thickened.
- Add the Neufchâtel cheese, stirring until the cheese is melted. Season with salt and pepper. Serve over brown rice or egg noodles.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
1.5 pounds USDA Choice Beef Stew Meat
1 tablespoon Carlini 100% Pure Olive Oil
¼ cup Walker Napa Valley Red Wine
1 onion, halved and sliced
8 ounces mushrooms, sliced
1 garlic clove, minced
3 cups Chef's Cupboard Beef Broth
1 bay leaf
1 teaspoon Stonemill Essentials Italian Seasoning
¼ cup plus 2 tablespoons Baker's Corner Corn Starch*
¼ cup water
8 ounces Fit & Active Neufchâtel Cheese
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
8 hours, 10 minutes