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.
1kilogrambeef chuck steakcut into 3-4 centimetre chunks
1teaspoonsalt
½teaspoonblack pepper
2tablespoonsplain flour/all purpose flour
2tablespoonsolive oil
1largebrown onionthinly sliced
2clovesgarlicminced
250gramsmushroomssliced
2tablespoonstomato paste
1tablespoonWorcestershire sauce
1teaspoonpaprika
1teaspoondried thyme
1cupbeef stock
1cupfull fat coconut cream from a can of coconut milksee notes
Chopped fresh parsleyto 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.
Video
Notes
Coconut cream: For the creamiest results, refrigerate a can of full fat coconut milk overnight. Scoop out the solid cream to use in this recipe and leave the coconut water behind.Nutritional Information is for the beef stroganoff only and doesn't include any sides for serving such as pasta.