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Paleo Slow Cooker Beef Stroganoff Recipe [Keto, Dairy-Free]

I love slow cooker (crockpot) recipes because they’re so easy to prepare. And this slow cooker beef stroganoff recipe is no different!

Just add the beef and vegetables to the slow cooker and let this magical device do its thing. If you don’t have a slow cooker yet, then I highly recommend getting one with a temperature setting like this one.

They’re also amazing for making bone broth with, but if you don’t have any homemade broth ready, then just use store-bought beef broth. For a really healthy version, just beef bone broth like this one from Kettle & Fire.

When the beef is tender and flavorful, add in the coconut cream (to keep it dairy-free), the delicious Dijon mustard that really makes this dish, the parsley for garnish, and salt to taste.

And then to serve, instead of the traditional grain-filled noodles or the carb-heavy rice, you can use zucchini noodles or cauliflower rice.

Enjoy for a super nutritious and hearty Ketogenic (low carb) and Paleo dinner.

Paleo Slow Cooker Beef Stroganoff Recipe – Step-by-step Instructions

Step 1:

Place the beef, onion, garlic, mushrooms, bone broth, and black pepper into the slow cooker (crockpot).

Step 2:

Cook for 6-8 hours on low heat setting until the beef is tender. Then stir in the coconut cream, mustard, parsley, and add salt to taste.

Step 3:
Serve on top of zucchini noodles (or cauliflower rice) for a filling dinner.

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Slow Cooker Beef Stroganoff Recipe [Paleo, Keto]

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Lunch, Dinner
• Cuisine: Russian

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Ingredients

For the slow cooker:

• 2 lbs beef cut into small strips
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2–3 cups (8 oz) white mushrooms, sliced
• 1.5 cups beef bone broth
• 1/2 teaspoon black pepper

To serve:

• 2 zucchini, peeled into long wide strips
• 1 cup coconut milk/cream
• 3 Tablespoons Dijon mustard
• Salt to taste
• 1/4 cup parsley, finely chopped for garnish

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Instructions

1. Place the beef, onion, garlic, mushrooms, beef broth, black pepper and salt into a slow cooker and cook on low for 6-8 hours until the beef is tender.
2. Mix in the coconut cream, Dijon mustard, salt to taste and most of the parsley.
3. Place the zucchini strips into a bowl. Top with the beef stroganoff. Garnish with the leftover parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 327 g
• Calories: 372
• Sugar: 3 g
• Fat: 22 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 36 g