Servings: 6 Servings
Crock Pot Beef Stroganoff
Hearty comfort foods for those times you just want to feel full, this crock pot beef stroganoff results in tender beef with the most amazing dairy-free creamy mushroom sauce. Use your favorite type of noodles for this yummy dish.
Ingredients
- 2 Tbsp avocado oil divided
- 1 large yellow onion finely chopped
- 20 ounces mushrooms sliced
- 5 cloves garlic minced
- 2 Tbsp gluten-free all-purpose flour*
- 2 (15-oz) cans full-fat coconut milk
- 1 cup beef broth
- 2 Tbsp apple cider vinegar or rice vinegar
- 1 Tbsp Worcestershire sauce**
- 1 Tbsp dijon mustard
- 1 ½ tsp sea salt to taste
- 1.5 to 2 lbs beef stew meat
- 8 ounces gluten-free pasta noodles***
- ½ tsp black pepper to taste
Instructions
- Heat one tablespoon of avocado oil (or olive oil) in a large skillet (I use a 12-inch skillet) or a large thick bottomed pot such as a Dutch oven over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, until the onion begins to soften.
- Stir in the mushrooms and garlic and sprinkle with a little sea salt. Sauté, stirring occasionally, until the mushrooms begin to leach water.
- Add in the gluten-free flour and stir until it appears as though it has mostly dissolved.
- Pour the full fat coconut milk, broth, cider vinegar, Worcestershire sauce, and dijon mustard into the skillet (or pot) and bring the mixture to a full boil.
- Transfer this creamy mushroom mixture to your crock pot.
- Wipe out the skillet (or pot) and add the remaining 1 tablespoon of oil. Heat over high heat and allow the skillet to heat up for a few minutes. Once hot, carefully place the beef stew meat onto the skillet in a single layer. Sear for 2 to 3 minutes on two sides.
- Transfer the seared beef to the slow cooker with the sauce mixture. Give everything a big stir. Secure the lid on the crock pot and slow cook on High heat for 3.5 hours or Low heat for 7.5 hours.
- After the initial cooking time is up, open the lid, give everything a stir, then stir in the pasta noodles.
- Replace the cover and continue cooking on high heat for 20 to 30 minutes, or until the pasta noodles have cooked through but are still slightly al dente.
- Serve beef stroganoff in big bowls with a sprinkle of chopped fresh parsley.
Notes
*Or regular all-purpose flour if you aren’t gluten-free. You can also use tapioca flour or arrowroot flour for a grain-free option
**Replace the worcestershire sauce with more vinegar if you don’t have it on hand.
***Use any type or shape of pasta noodle you like. You can use regular pasta noodles if you aren’t gluten-free or grain-free noodles if you follow a grain-free diet. I like using spiral noodles, but rigatoni noodles and egg noodles are lovely too.
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 1 week. Because this recipe is very saucy, it freezes well. You can freeze it in a freezer bag for up to 3 months.
Beef stroganoff tastes even better the next day, so feel free to make this meal ahead of time for the absolute best results.
Nutrition
Serving: 1(of 6), Calories: 794kcal, Carbohydrates: 45g, Protein: 32g, Fat: 51g, Saturated Fat: 31g, Cholesterol: 88mg, Sodium: 1121mg, Fiber: 4g, Sugar: 8g