Slow Cooker Beef Stroganoff

It’s wintertime which means that sometimes you just want a slow cooker meal. Something easy to feed the whole family. This recipe is something my mom used to give to me as a kid and now I make it at least once a month during these colder nights.

What You Will Need

  • 1 1/2 - 2lbs of lean beef stew meat I sometimes get a blade roast and dice it up

  • 1 TBSP cooking oil

  • 2 1/2 cups fresh mushrooms

  • 1 cup chopped onions

  • Minced garlic

  • 1/2 tsp dried oregano, crushed

  • 1/4 tsp salt

  • 1/4 tsp thyme, crushed

  • 1/4 tsp pepper

  • 2 cups beef broth

  • 1/3 Cup of sherry/ dry red wine

  • 2 tubs of Philadelphia herb and garlic cream cheese (don’t get the whipped one or it will be runnier)

  • 1/3 Cup of all-purpose flour

  • 4 cups/one bag of egg noodles


What To Do

  1. Cut up any large pieces of stew meat. In a large skillet brown beef in hot oil.

  2. In slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all Cover; cook on low heat for 8 to 10 hours or on high heat for 4-5 hours.

  3. If using low heat turn to high heat and in a medium bowl whisk together Cream cheese and flour and 1/4 of liquid from inside the crockpot until smooth.

  4. Stir in an additional 1 cup of hot liquid into the mixture of cream cheese.

  5. Return all to the cooker, stir to combine. Cover and cook on high heat setting for 30 minutes or until thickened and bubbling.

  6. While beef mixture is bubbling cook noodles according to directions on the package.

  7. Serve over hot cooked noodles. If desired sprinkle with Parmesan and fresh parsley

Chelsea McKendry