Easy Crockpot Beef Stroganoff

I love the convenience of a crockpot. It’s great to use all year round…in the winter for soups, stews, chili and other warm comfort foods, it’s great during spring and fall when schedules are super busy with sports, working outside, etc, and it’s AWESOME to use in the summer because it prevents you from having to stand over a hot stove, or heat up the house with the oven.

I have a Pinterest board devoted to crockpot/slow cooker recipes, so you may want to check it out, and my blogging friend Tiffany at Eat at Home is running a fabulous series this summer called 75 Days of Summer Slow Cooker Recipes. Yep, that is 75 recipes in the crockpot! The series is underway, so be sure to check that out as well.  
Now, what about this beef stroganoff?
It may not be the prettiest dish to look at, but it was definitely good to eat! I have labeled this one a keeper for sure.
Easy Crockpot Beef Stroganoff
 from here
2 pounds cubed stew meat
2 cans Golden Mushroom Soup (I used Campbell’s)
1 large onion, diced
3 tablespoons of Worcestershire Sauce
1/2 cup water (I think wine would be good too)
8 oz cream cheese (I used 1/3 reduced fat)
garlic salt and pepper to season meat
Add all ingredients to slow cooker EXCEPT cream cheese.  Mix well. Cook on low for 8 hours. Before serving, cut cream cheese into cubes and add to slow cooker. Stir everything together and increase temp to high. Leave for about 10 minutes until cream cheese is melted into sauce. Stir again, and serve!

I served mine over brown rice that I prepared in my rice cooker and canned green beans, so this was pretty much a hands off dinner! Nice! 

Side Note – I had been at volleyball practice with my kids when I made this, and when I got home, my husband had already eaten about half of it before I ever got to the cream cheese step. He said it was really good that way too!


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