We purchased our first bulk grass fed beef last year, not having a clue how to cook it. Because grass fed beef is lean, it does not cook the same way as conventional beef.
Here we had a freezer full of delicious and healthy beef, but I was too scared to do anything with it, out of fear of ruining it.
Would it be dry? Would it be overdone? Would it be tough?
I wanted to make one of my hubby's favorite dishes, slow cooker beef stroganoff, but didn't know how the beef would respond to the long cook time of the slow cooker.
One day, I decided to be brave and try it. I dumped everything in and hoped for the best.
As it turns out, the slow cooker is a fantastic way to cook grass fed meat because the best results are when cooked low and slow.
Tough cuts of meat become tender and practically fall apart when made in the slow cooker. It's pretty hard to mess it up, which is why I like it, because we all know I have the ability to make a mess out of just about anything.
So back to the slow cooker beef stroganoff. I have been wanting to share this recipe with you for quite some time now, but I wrote it for another blog, which stopped me from sharing it here.
Since then I have reworked the recipe a bit, and I thought it fitting to share the updated version with you this week for slow cooker week.
We love this dish. The rich, creamy, and tangy sauce is lick the plate good. Really!
Serve this over egg noodles or mashed potatoes with a side of a quick roasted vegetable or a salad and you have a super delicious weeknight meal that took no time at all.
Slow cooker beef stroganoff
- 1-2 lbs of stew meat
- 1 onion diced
- 8 oz. mushrooms sliced
- 3 cloves of garlic minced or pressed
- 1 tsp sea salt
- 2 T. organic worcestershire sauce
- 1 cup water or broth
- 4 oz. organic cream cheese
- Dump all ingredients in the slow cooker and cook on low for 6-7 hours.
- Add the cream cheese and stir/cook until it is melted and well incorporated into sauce.
- Taste and adjust seasonings if needed with salt and pepper.