Slow Cooker Beef Stroganoff

 

I consider it a gift from heaven that someone once told me to add cream cheese to my slow cooker beef stroganoff.

It is EVERYTHING.

Granted it does take an already heavy meal to an even more indulgent place, but believe me, that the extra time at the gym is worth every damn bite!

#sorrynotsorry

You might just find yourself swearing when you taste this amazingness because dayummm!

Here’s what you’ll need:

2 tsp olive oil
1 tsp kosher salt
½ tsp black pepper
2 tbsp all-purpose flour
1 ½ chuck roast trimmed and cubed into 1 inch pieces
1 yellow onion, diced
4 garlic cloves, minced
1 cup red wine
2 cups beef broth
1 tbsp Worcestershire sauce
1 3oz package cream cheese
1 package egg noodles

Here’s how you do it:

In a medium bowl mix salt, pepper and flour and coat the beef.

Heat olive oil in medium pan and brown beef on all sides for two minutes.

Add beef to slow cooker.

In the same pan add diced onion and minced garlic, sauté for five minutes.

Add wine to pan and use a soft spatula to scrape loose bits.

Add wine, onion and garlic to slow cooker.

Add broth and Worcestershire sauce.

Cook on low in the slow cooker for 6-8 hours.

Add cream cheese and stir until evenly melted, then let it cook while preparing noodles according to packaging.  The sauce should thicken during this time.

Add noodles to slow cooker and mix together with the sauce thoroughly.

Was that a “dayummm” I heard?

I suggest you make this for dinner as soon as possible!

This is definitely a fall/winter/early spring meal and your whole family will be licking their plates!

Bon appétit!

Get the printable -> Beef Stroganoff