Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. This variation of beef stroganoff is also dairy-free, Paleo, and Whole 30 compliant!
Oh hey guys, just serving up a more nutritious and easier way to enjoy this classic dish. A few basic ingredients thrown into the slow cooker, no prepping anything before hand, and dinner is ready to go when you get home…. Winning!!! I’ve also included directions on how to make this yummy recipe in your Instant Pot.
Slow Cooker Beef Stroganoff (Paleo, Dairy-Free, Whole 30)
PREP TIME
5 MINUTES
COOK TIME
6 HOURS
TOTAL TIME
6 HOURS 5 MINUTES
SERVINGS
6 SERVINGS
4.67 from 3 votes
Ingredients
1.5 lbs sirloin steak tips or lean stew beef cut into small pieces*
1/2 large white onion chopped
3 cloves garlic minced
10 oz sliced mushrooms
1 1/4 cup beef broth**
1/4 cup coconut aminos or GF tamari soy sauce
1/4 cup red wine vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup canned coconut milk or coconut cream
3 tbsp arrowroot starch***
2 tbsp water
Salt and pepper to taste
Instructions
For your Slow Cooker:
Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
Set your slow cooker to low and cook for 5 hours.
At the five hour mark, add coconut cream.
In a separate small bowl, mix together arrowroot starch and water. Add to slow cooker.
Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender.
Serve over cauliflower rice, or rice.
For your Instant Pot:
Select the saute function on your instant pot. Once hot, add about 1 tbsp olive oil or avocado oil to coat the bottom of your pan. Saute onions for about 2 minutes, then add garlic and cook for another 1-2 minutes. Select cancel.
Season your beef with garlic & onion powder, and a bit of salt and pepper. Place on top of the onion/garlic mixture.
In a small bowl, mix together broth, coconut aminos, and vinegar. Pour on top of the meat. Add mushrooms.
Secure the lid to your Instant Pot. Cook on high pressure for 15 minutes. Use a natural release. After opening the lid, add in coconut milk or cream and stir. If it needs more heat to dissolve, select the saute function.
Stir in arrowroot starch and water to thicken.
Serve over cauliflower rice or zoodles.
Recipe Notes
*I highly recommend using sirloin tips, as they produce a much more tender meat
**My favorite Beef Broth is from Kettle and Fire (link above). The only shelf sustaining bone broth on the market!
***Arrowroot starch can be found in most grocery stores and is a thickening agent that acts similar to corn starch or flour.