This slow cooker dairy free beef stroganoff has become one of my go-to comfort food dinners. It’s creamy, rich, and so easy thanks to the slow cooker doing all the work making it perfect for those nights when you just don’t want to fuss around in the kitchen. Serve it up with pasta, mashed potato, or rice and you’ve got the ultimate cosy family meal.
When we get deep into the cold weather of late winter, with drizzly grey days that require thick socks and oversized sweaters, I am getting out the slow cooker.
Meals like my family’s slow cooker beef stew, or coconut chicken curry are honestly the best way to warm up. This slow cooker beef stroganoff has been added to my list now as a go-to for a rich and hearty meal that is perfect for a night on the couch or for feeding a hungry family.
I don’t have a lot of experience eating beef stroganoff as it wasn’t a recipe my family ever made growing up and I’ve been dairy free for over 10 years, so this dish that’s traditionally made with sour cream has been something I’ve always felt like I was missing out on.
It always looked so cosy though so I knew there had to be a way to make it without dairy so I could include it in my repertoire of cosy winter dinners. The simplest answer was of course a little coconut cream just like I add in my mum’s pumpkin soup, which gives the sauce that same velvety texture without any dairy.
Key Ingredients
This dairy free beef stroganoff recipe uses a few simple and affordable ingredients to make a hearty family friendly dinner that everyone will love.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef chuck steak – you want to use a stewing cut of beef like chuck or blade for the best results as we are going to cook this low and slow.
- Plain flour – also known as all purpose flour, coats the beef and will help create a thick gravy for the beef. You can use gluten free flour if you need this recipe to be both dairy free and gluten free.
- Onion and garlic – the flavour base for the stew.
- Mushrooms – I just use white button mushrooms, but you can also use brown or cremini mushrooms.
- Tomato paste – adds depth of flavour to the dish, creating the rich gravy-like sauce.
- Worcestershire sauce – it might be hard to pronounce, but it’s essential to the flavour of this recipe. It’s one of those ingredients that I recommend you keep in your pantry.
- Spices – I use smoked paprika as that’s usually what I have on hand but sweet paprika works well. I also like to add some dried thyme for flavour.
- Coconut cream – this is what turns this dish super creamy. For the best results I recommend refrigerating a can of full fat coconut milk overnight. Scoop out the solid cream to use in this recipe and leave the coconut water behind.
If you’re looking for a vegetarian version, try this one pot mushroom stroganoff recipe instead.
Step-By-Step Instructions
While I do love a dump and go slow cooker recipe, I will recommend that you do take the extra step of browning off the beef here as it helps ensure a deep, rich flavour that makes this dish so iconic. You don’t have to, but it is worth it in my opinion.
Step 1: In a zip lock bag, toss the beef pieces with salt, pepper, and flour until evenly coated. I think this is the most efficient way to coat the beef, but you can also do this in a bowl if you prefer.
Step 2: Brown the beef. Heat a little olive oil in a large frying pan over medium-high heat and add the beef in batches as needed, cooking for 2-3 minutes per side until browned. Transfer to the slow cooker.
Step 3: Since you have it out anyway, in the same pan, add the onion, garlic, and mushrooms. Cook for 3-4 minutes until softened, then transfer to the slow cooker with the beef.
Step 4: Add the tomato paste, Worcestershire sauce, paprika, thyme, and beef stock to the slow cooker and give it a good stir to combine. Turn the slow cooker to low for 6-8 hours or high for 3-4 hours.
Step 5: Once the beef is tender, stir through the coconut cream to heat through. Taste and adjust seasoning with extra salt and pepper, if needed.
Serve! Sprinkle with fresh parsley and serve hot with pasta (my favourite), dairy free mashed potato, or rice.
Serving and Storage
For ease, if you’re serving straight away, you can stir the cooked pasta directly into the slow cooker so it’s coated in all that delicious sauce.
If you’re planning to save some for later though, keep the pasta separate as once mixed with the sauce, it will continue to soak up the liquid and can get mushy.
Store the stroganoff in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. When reheating, do so gently on the stove or in the microwave, and cook fresh pasta or mashed potatoes to serve alongside if needed.
Recipe FAQs
Yes, it freezes very well. Cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
You can! Simply use gluten free plain flour when coating the beef, and check your Worcestershire sauce is gluten free as some brands are and some aren’t.
Remove the lid for the last 20-30 minutes of cooking to allow the sauce to reduce.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More family friendly dinners:
Slow Cooker Apricot Chicken
Slow Cooker Curried Sausages
One Pot Sausage Casserole
Slow Cooker BBQ Chicken
Dairy Free Beef Stroganoff
Equipment
Ingredients
- 1 kilogram beef chuck steak cut into 3-4 centimetre chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons plain flour/all purpose flour
- 2 tablespoons olive oil
- 1 large brown onion thinly sliced
- 2 cloves garlic minced
- 250 grams mushrooms sliced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup beef stock
- 1 cup full fat coconut cream from a can of coconut milk see notes
- Chopped fresh parsley to serve
Instructions
- In a large bowl or zip lock bag, toss the beef pieces with salt, pepper, and flour until evenly coated.
- Heat the olive oil in a large frying pan over medium-high heat. Add the beef in batches and cook for 2-3 minutes per side until browned. Transfer to the slow cooker.
- In the same pan, add onion, garlic, and mushrooms. Cook for 3-4 minutes until softened, then transfer to the slow cooker along with the tomato paste, Worcestershire sauce, paprika, thyme, and beef stock. Stir to combine.
- Turn the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once the beef is tender, stir through the coconut cream to heat through. Taste and adjust seasoning with extra salt and pepper, if needed.
- Sprinkle with fresh parsley and serve hot with pasta, mashed potato, or rice.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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