Slow Cooker Beef and Mushroom Stroganoff

1. Preheat the slow cooker on high.

2. Peel and slice onion. Chop parsley. Cut beef into 1/2 inch wide strips.

3. Place half the arrowroot powder in a large bowl with sea salt and ground pepper.

4. Dredge beef in arrowroot mixture.

5. Heat oil in a large pan over medium-high heat. Working in small batches, brown the beef on all sides, then transfer to the slow cooker.

6. Add onions, mushrooms, garlic, and thyme to the slow cooker with the beef and reduce heat to low.

7. Back in the pan on the stove, add the wine and broth and bring to a boil, gently scraping the bottom of the pan to incorporate any brown bits on the bottom.

8. Add Worcestershire sauce, and dry mustard while constantly stirring.

9. Sprinkle in remaining arrowroot powder until sauce is blended and begins to thicken.

10. Pour sauce over ingredients in slow cooker and cook on low for 6-8 hours until the beef is extremely tender and an internal temperature of 145F is reached.

11. Remove thyme. Stir in coconut cream about 15 minutes before serving.

12. Serve garnished with chopped parsley.