Low Carb Slow Cooker Beef Stroganoff

Name: Slow Cooker Beef Stroganoff
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4
Cuisine: Gluten-Free, Paleo
Ingredients: 1 TB olive oil; 2 shallots, peeled and thinly sliced; 2 cloves garlic, peeled and finely chopped; 15 fl.oz beef broth; 28 oz beef stewing chunks (we use Butcher Box meat); 5.3 oz soured cream; Sea salt; Freshly ground black pepper

This is a rich and creamy comforting dish that everyone will love. Pour it over gluten-free noodles, rice, mashed potatoes, or just pair it with your favorite veggies and a salad to keep it low carb.

This is such a great and simple one-pot beef stroganoff that is rich and flavorful, and also creamy thanks to the addition of sour cream. If you want to add more vegetables, mushrooms are a popular addition. If you choose not to use a slow cooker, simply keep this on the stovetop on a very low heat to ensure the beef remains tender as it cooks low and slow. We serve this up over our favorite gluten-free noodles!

Serves 4

Slow Cooker Beef Stroganoff

Prep Time: 20 minutes

Cook Time: 2 hours 40 minutes

Total Time: 3 hours

This is a rich and creamy comforting dish that everyone will love. Pour it over gluten-free noodles, rice, mashed potatoes, or just pair it with your favorite veggies and a salad to keep it low carb.

Ingredients

1 TB olive oil
2 shallots, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
15 fl.oz beef broth
28 oz beef stewing chunks (we use Butcher Box meat)
5.3 oz soured cream
Sea salt
Freshly ground black pepper

Instructions

Prep all your ingredients and have your slow cooker/crockpot ready.
On the stovetop, heat the olive oil in a large, non-stick pan and add the shallots and garlic. Cook over moderate heat until they have completely softened. Pour in the beef broth allow the mixture to warm through.
Pour the mixture into a slow cooker/crockpot, and add in all the beef stewing chunks.
Keep the slow cooker on the lowest setting for 2-3 hours until the broth reduces significantly, and the meat becomes really tender. I like to remove the lid for the last hour to assist in this process.
When there is very little liquid left, and the mixture has reduced, stir in the sour cream. Season with salt and freshly ground black pepper.
Serve this delicious mixture over your choice of base: rice, gluten-free egg noodles, courgette, or even steamed zucchini noodles! Whichever way you choose, keep it as low-grain as possible.