Low Carb Slow Cooker Beef Stroganoff
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!

Slow Cooker Beef Stroganoff
Equipment
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
- 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.
Nutrition
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.