This Slow Cooker Beef Stroganoff recipe from Aldi’s recipe collection makes for an easy, hearty dinner during the cold months.
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.
- 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.
This Slow Cooker Beef Stroganoff will make your house smell delicious as it cooks all afternoon. I omitted the red wine because I didn’t have any on hand, and I used beef broth instead. The recipe makes a lot of sauce, and because of that, it ended up giving us more servings than I anticipated, and we had plenty of leftovers for the next day.
My family initially ate the stroganoff over egg noodles, and when we ran out of egg noodles, I ate the leftover stroganoff over brown rice, as the recipe suggests. I like it over egg noodles best, but brown rice works in a pinch.
Aldi’s recipe for Slow Cooker Beef Stroganoff creates a rich, filling meal. It might even find its way into your regular recipe rotation.