Slow Cooker Creamy Beef Stroganoff

A delicious slow cooker recipe which is easy peasy to make & loved by all! Cook once, serve many times! Batch cooked, freezer friendly, and versatile 🙂

30 minPrep Time

12 hr, 30 Cook Time

13 hrTotal Time

Author:

the Mama Manual

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Ingredients

• 3kgs stew beef, cubed
• 6 tsps Italian seasoning
• salt & pepper
• 3 beef stock cubes
• 300g mushrooms, sliced
• 9 tbsps Worcestershire sauce
• 3 garlic cloves, minced
• 3 tbsp Dijon mustard
• 4 tbsps corn starch
• 1 tub cream cheese (220g)

Instructions

1. Switch on your slow cooker to the 'brown' function.
2. Once ready to cook, place beef, Italian herbs, salt & pepper inside the pot. If you do not have this function on your slow cooker, this step may be done in a separate pot.
3. Brown for 10 minutes or close until the meat is sealed. I'd suggest you brown in batches, removing all (unnecessary) liquid.
4. Add mushrooms, beef cubes, garlic, mustard & Worcestershire sauce. Brown for a few more minutes.
5. Switch mode to slow cooking & cook for 12 hours on low.
6. Combine 4 tbsps cornstarch, and cook for a further 30 minutes on low.
7. When ready, take out the portions you would like to freeze & prepare for freezing.
8. With the portion you will consume on the day: add 1 tub of cream cheese, combine well. You may leave it in the slow cooker on the 'keep warm' function until ready to serve.
9. Remember to buy a tub of cream cheese to serve with the frozen portions. Once ready to consume, thaw safely, and warm up on the stovetop until piping hot. Add your cream cheese as it warms up.
10. Serve with pasta, rice or mash potato as desired.

Notes

Nutrition

Calories

3678 cal

Fat

204 g

Carbs

300 g

Protein

151 g

Click Here For Full Nutrition, Exchanges, and My Plate Info