Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is our delightful twist to the classic dish that features tender beef, savory onions, and earthy mushrooms, all simmered for eight hours in a rich blend of beef broth and red wine. The result is a deeply comforting gravy that perfectly coats the cooked egg noodles. Seasoned with garlic and fresh herbs, this recipe has all the aromatics, making it perfect for cozy dinners or gatherings. A generous swirl of creamy Neufchâtel cheese is stirred in at the end, lending a velvety texture and subtle tanginess that elevates the dish, making every bite incredibly satisfying.

You’ll quickly discover that this Slow Cooker Beef Stroganoff will be a staple in your household. Just set it and forget it for a warm, satisfying meal! It’s so easy to make and delicious that you’ll want to serve it for dinner every night of the week!

Prep Time:  10 minutes   |    Cook Time:  8 hours   |    Total Time:  8 hours, 10 minutes   |    Servings:  4

Ingredients:

• 1 tablespoon  Carlini  100% Pure Olive Oil
• 1 1/2 pounds Black Angus Beef Stew Meat
• ¼ cup  California Heritage  Cabernet Sauvignon Wine
• 1 onion, halved and sliced
• 8 ounces mushrooms, sliced
• 1 clove garlic, minced
• 3 cups  Chef's Cupboard  Beef Broth
• 1 bay leaf
• 1 teaspoon  Stonemill  Italian Seasoning
• ¼ cup plus 2 tablespoons  Baker's Corner  Corn Starch*
• ¼ cup water
• 8 ounces Happy Farms  Neufchâtel Cheese
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 16 oz Reggano Wide Egg Noodles or Simply Nature Organic Brown Rice

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a medium skillet over high heat, heat the oil. Add the beef and sear. Add the red wine, scraping the bottom of the pan to release all the browned bits. Pour mixture into the slow cooker.
2. Add the onions, mushrooms, garlic, broth, bay leaf and Italian seasoning. Cook for 5 hours on high or 8 hours on low.
3. At the end of the cooking time, if setting is at low heat, increase to high. Make a slurry with the corn starch and water. Add to the slow cooker. Allow to sit 5 minutes until thickened.
4. Add the Neufchâtel cheese, stirring until the cheese is melted. Season to taste with salt and pepper. Serve over brown rice or egg noodles.

Download a Printable Version of this Recipe

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen