Slow Cooker Beef Stroganoff (Paleo, Dairy-Free, Whole 30) - Wholesomelicious (2024)

Jan 31

Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. Slow Cooker Beef Stroganoff is a simple variation of the classic dishthat is dairy-free, Paleo, Keto-Friendly, and Whole 30 compliant. All you need is 5 minutes of prep time, then set it and forget it.

A Classic comfort dish made healthy!

Oh hey guys, just serving up a more nutritious and easier way to enjoy this classic dish. As a nutritionist, making classic comfort food into a healthy variation is something I love to do!! Especially when these dishes are so simple and require very little prep time. Healthy, easy, and delicious dinners are my specialty!

For this recipe, a few basic ingredients get 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.

My husband and I have always loved beef stroganoff; we’ve kind of converted our mushroom hating children too (even if they pick out the mushrooms). But for years, I have made a variation that involved sour cream, flour, worcestershire sauce, and even heavy cream.

I’ve changed things around for this recipe with all the same flavor of a beef stroganoff, but without the dairy and without the gluten to make this a Paleo and Whole 30 compliant recipe.

Want to know the best part?

No one noticed. They all loved it. My husband was definitely happy because the slow cooker makes the beef so tender and flavorful.

How to make Slow Cooker Beef Stroganoff:

Start off by gathering your simple ingredients:

• sirloin steak or stew beef
• white onion
• garlic
• sliced mushrooms
• GF Tamari sauce or coconut aminos
• Red wine vinegar
• onion powder
• garlic powder
• canned coconut cream (or full fat canned coconut milk)
• arrowroot starch

A few notes:

• This is a simple set and dump recipe for the slow cooker! No need to cook the beef or even saute it ahead of time
• I use Kettle and FireBeef Bone Broth in this recipe to give the recipe the ultimate rich flavor and also provide extra nutrients.
• The red wine vinegar + coconut aminos (or GF Tamari) combo makes a salty/umami/tangy sauce that you will love!!
• To make this dish creamy, I use coconut cream. If you are unable to find coconut cream in your Asian section, you can also use the full fat coconut milk. The other ingredients mask any coconut taste in case you were wondering. Another important part about the coconut milk or cream is to wait to add it until the last hour. Let the other flavors of the dish cook together for the first 4-5 hours.

Can I make this in the Instant Pot?

Absolutely!! You can easily make this recipe in the Instant Pot. The biggest difference is that you will saute the onion and garlic ahead of time in the pot. Whisk together the broth, GF Tamari, and red wine vinegar. Pour over the beef and mushroom mixture and secure the lid.

Similar to the slow cooker method, after the beef is ready, remove the lid and then add the coconut cream/milk.

Serve over cauliflower rice for a complete meal! If not following a Paleo or Whole 30 diet, regular rice is fine. My kids enjoy this over pasta.

Serving:

This is best enjoyed over cauliflower rice, rice, or even Oven Roasted Potatoes. But we definitely need to add something green for a complete meal!

Here are a few great options:

• Easy House Salad
• Roasted Lemon Garlic Broccoli
• Creamy Skillet Lemon Brussels Sprouts

Be sure to rate the recipe below and comment if you make it! Also, tag me onInstagram@wholesomelicious with your creations. I love to see them!