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.
Servings: 6 Servings
Calories: 794kcal
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