Slow Cooker Creamy Beef Stroganoff Ravioli

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Prep Time:15

Cook Time:7

Total Time:7 15

Ingredients

1 ½ pounds beef stew meat
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp oil for searing
1 small yellow onion diced
8 ounces baby bella mushrooms sliced
3 cloves garlic minced
1 10.5-ounce can cream of mushroom soup
1 ½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 20-ounce package refrigerated cheese ravioli
¾ cup sour cream
2 tbsp cornstarch optional if the sauce is already thick enough
2 tbsp cold water
2 tbsp fresh parsley chopped, optional

Instructions

Step 1: Season the Beef - Place the beef stew meat in a large bowl and sprinkle it with the kosher salt, black pepper, garlic powder, and onion powder. Toss everything gently until the pieces are evenly coated. It does not have to be absolutely exact. You just want seasoning on all sides so the beef starts building flavor before it ever reaches the slow cooker.
Step 2: Sear the Beef - Heat a large skillet over medium high heat and add the oil. Once the oil is hot, add the beef in a single layer and let it brown. You are not trying to cook the meat all the way through here. You simply want some good brown color on the outside because those browned edges add a deeper roasted flavor to the finished sauce. If your skillet feels crowded, brown the beef in batches so the meat sears instead of steaming.
Step 3: Build the Slow Cooker - Transfer the browned beef to the bottom of a 6 quart slow cooker. Scatter the diced onion and sliced mushrooms over the beef, then sprinkle the minced garlic across the top. Add the cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together until the soup and broth are combined and the vegetables are nestled into the sauce.
Step 4: Slow Cook Until Tender - Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The beef is ready when it is very tender and easily gives when you press it with a fork. I prefer the LOW setting when the day allows for it because the longer cooking time gives stew meat plenty of opportunity to soften, but the HIGH setting is useful when dinner sneaks up on you faster than expected.
Step 5: Add the Ravioli - About 30 minutes before you plan to serve dinner, give the beef and sauce a gentle stir. Add the refrigerated cheese ravioli and carefully fold them into the sauce, trying to get most of the pasta covered. Cover the slow cooker and cook on HIGH for 15 to 25 minutes. Start checking early because refrigerated ravioli can go from tender to overly soft faster than you might expect.
Step 6: Warm the Sour Cream - Place the sour cream in a medium bowl. Spoon about 1/2 cup of the warm stroganoff sauce into the sour cream and whisk until smooth. This small step is worth the extra bowl. It gradually warms the sour cream before it goes into the hotter slow cooker, which helps it blend smoothly and reduces the chance of the sauce separating.
Step 7: Finish the Creamy Sauce - Pour the warmed sour cream mixture into the slow cooker and gently stir until the sauce becomes creamy and evenly combined. At this point, take a look at the consistency. If the sauce already coats the ravioli exactly the way you like it, you can skip the cornstarch. If it seems a little thin, move on to the thickening step.
Step 8: Thicken and Serve - Whisk the cornstarch and cold water together in a small bowl until completely smooth. Gently stir the mixture into the slow cooker, cover, and cook on HIGH for another 5 to 10 minutes. The sauce should thicken enough to hug the ravioli and beef. Sprinkle with chopped parsley if you like, then spoon everything into bowls while it is warm and creamy.

Notes

Substitutions

Chuck roast: Cut chuck roast into roughly 1 inch pieces and use it in place of packaged stew meat for equally tender results.
White button mushrooms: These can replace baby bella mushrooms if they are easier to find or already sitting in your refrigerator.
No fresh mushrooms: If someone at your table does not enjoy mushrooms, leave out the sliced mushrooms while keeping the cream of mushroom soup for the traditional stroganoff style base.
Plain Greek yogurt: Greek yogurt can stand in for sour cream, although sour cream gives the sauce the most traditional taste and texture.
Beef stock: Use beef stock in the same amount if that is what you keep in the pantry.
Frozen ravioli: Frozen ravioli can work in place of refrigerated ravioli, but expect it to need extra cooking time.
Beef ravioli: Swap the cheese ravioli for beef ravioli if your family likes an even heartier bowl.

Variations

Bacon Beef Stroganoff Ravioli: Stir 6 slices of cooked crumbled bacon into the finished dish and scatter a little extra over the top before serving.
Extra Creamy Stroganoff Ravioli: Add 4 ounces softened cream cheese along with the sour cream for a thicker and richer finish.
Beef Stroganoff Tortellini: Replace the cheese ravioli with refrigerated cheese tortellini for a slightly smaller pasta shape that still catches plenty of sauce.
Garlic Parmesan Stroganoff Ravioli: Stir 1/2 cup freshly grated Parmesan into the sauce after the sour cream has been added for another layer of savory cheese flavor.

Tips and Tricks

Use stew meat or chuck roast: These cuts have enough connective tissue to benefit from several hours of slow cooking, which is how you get that tender texture.
Do not add the ravioli early: Ravioli needs only a short cooking time, and several hours in the slow cooker will leave it overly soft and likely to tear.
Choose cheese ravioli for balance: The mild creamy filling complements the beef and mushrooms instead of competing with them.
Fold rather than stir aggressively: Once ravioli is tender, rough stirring can break the pasta and send the filling into the sauce.
Warm the sour cream first: Mixing it with warm sauce before adding it to the slow cooker helps it blend in smoothly.
Taste before adding more salt: The broth, condensed soup, Worcestershire sauce, and ravioli all bring salt to the dish, so the finished sauce may already have plenty.
Let the sauce rest for a few minutes: The sauce continues to thicken slightly after cooking, so give it a little time before deciding it needs anything else.

Serving Ideas

Warm garlic bread: A slice of buttery garlic bread is great for scooping up the creamy sauce left at the bottom of the bowl.
Steamed green beans: Their fresh texture is a nice contrast to the rich beef and ravioli.
Roasted broccoli: Broccoli brings a little color and plenty of browned edges that work well beside the creamy pasta.
Simple green salad: A crisp salad with a light vinaigrette helps balance a hearty serving of stroganoff ravioli.
Buttered peas: Peas are easy, kid friendly, and add a little sweetness without creating extra work at dinner.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Expect the sauce to thicken: Ravioli continues absorbing sauce in the refrigerator, so leftovers will be thicker than the first night.
Add broth when reheating: Stir in a small splash of beef broth to loosen the sauce and bring back some of its creamy texture.
Reheat gently: Warm leftovers over medium low heat on the stovetop or microwave individual portions in short intervals, stirring carefully between rounds.
Avoid boiling the sauce: High heat can cause sour cream sauces to separate, so gentle reheating gives you a smoother result.
Freeze the beef base instead of the finished dish: Cooked ravioli and sour cream can both change texture after freezing, so I prefer freezing the beef and mushroom base before those ingredients are added.
Freeze the base for up to 3 months: Thaw it overnight in the refrigerator, reheat it in the slow cooker, then finish with fresh ravioli, sour cream, and the cornstarch mixture if needed.

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Servings: servings