Slow Cooker Beef and Mushroom Stroganoff

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Servings: 4 Prep: 30 min Cook: 450 min Dairy Free Gluten Free Paleo Freezable Homestyle Kids Slow Cooker/Crock Pot Added 3 months ago Updated 3 months ago

Slow Cooker Beef and Mushroom Stroganoff

Ingredients

⅔ onion 2 tablespoons fresh parsley 2 pounds beef chuck roast 3 tablespoons arrowroot, or more as needed 2 teaspoons sea salt, to taste ¼ teaspoon ground black pepper, plus more to taste 2 tablespoons extra virgin olive oil, or fat of choice 2 ¼ cups sliced mushrooms 2 teaspoons minced garlic 2 sprigs fresh thyme 3 tablespoons red wine ⅔ cup beef broth, or chicken broth 4 teaspoons Worcestershire sauce 1 teaspoon ground mustard ⅔ cup coconut cream

Instructions

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.