This rich and flavorful Beef Stroganoff is based on a classic recipe that is always a hit. Traditionally, the recipe has called for canned cream soups or even sour cream which takes it off the menu for anyone who is dairy free. Not anymore! This crock pot dairy free beef stroganoff has all the classic flavor you remember. Better yet, it’s easily homemade, with the help of coconut milk in place of the standard cream soup, sour cream, or yogurts.
Dairy free dieters and allergy sufferers rejoice; this crock pot dairy free beef stroganoff recipe is made for you and so easy to add to your weekly meal plan. Plus, it comes with an Instant Pot conversion!
Thanks to one of my favorite kitchen assistants, the crock pot, this dairy free beef stroganoff is quick to prepare and so easy to cook! With just 10 minutes of prep, turn on your crock pot, set it, and forget it! You can get back to your busy schedule in no time There is even a conversion recipe for my “other” favorite kitchen assistant, the Instant Pot. This new and improved dairy free beef stroganoff is also very easy to make gluten-free with just a few substitutions. Serve it over zoodles or rice, even cauliflower rice, as a tasty alternative to egg noodles and you have upped your healthy dinner game!
Crock Pot Dairy Free Beef Stroganoff Ingredients
- 1 ½ pounds beef (chuck or sirloin are great choices) cut into thin 1-2 inch strips
- Salt & Pepper
- 16 oz. Baby Bella Mushrooms, stems removed and sliced
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons Avocado or Olive Oil
- 1 ½ cups beef stock (divided 1 cup and ½ cup)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce (or gluten-free Tamari)
- 1 tablespoon Dijon mustard
- ¼ cup cornstarch or gluten-free Cassava Flour
- 1 cup Coconut Milk
Crock Pot Dairy Free Beef Stroganoff Directions
- Use non-stick spray or a crock pot cooking liner to cover the inside of your crock pot.
- Heat Avocado or Olive Oil in a large saute pan over high heat and add beef strips. Depending on the size of your pan you may need to work in batches. Season the beef strips with salt and pepper and quickly brown, about a minute on each side. Add to crock pot.
- Saute onions and garlic over medium-high heat until lightly browned and tender 2-3 minutes. Add to crock pot.
- Add sliced mushrooms to the crock pot and gently stir all ingredients to combine.
- Add 1 cup beef broth, Worcestershire, Soy (Tamari) and Dijon. Cover and cook on High for 3 hours or low for 6 hours.
- When cooking is complete, set the crock pot to Warm. Stir the cornstarch (gluten-free Cassava) together with the reserved ½ cup of beef broth to create a slurry. You may need to add a little more cornstarch or flour to get a thicker consistency.
- Gradually stir the slurry into the crock pot and cook on High for 20 minutes. Stir often.
- Once the slurry has thickened the sauce, reduce the heat again to Warm and slowly stir in the Coconut Milk. Stir continuously to prevent curdling.
- Ladle Beef Stroganoff over bowls of noodles, zoodles or rice and top with fresh parsley for serving.
Dairy free dieters and allergy sufferers rejoice; this crock pot dairy free beef stroganoff recipe is made for you and so easy to add to your weekly meal plan. Plus, it comes with an Instant Pot conversion!
- 1 1/2 lbs Beef chuck or sirloin, cut into thin 1-2 inch strips
- 16 oz Baby Bella Mushrooms stems removed and sliced
- 1 Medium onion chopped
- 3 Cloves of Garlic chopped
- 2 tbsp Avocado or olive oil
- 1 1/2 cups Beef Stock divided 1 cup and 1/2 cup
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Dijon Mustard
- 1/4 cup Cornstarch or gluten free Cassava Flour
- 1 cup Coconut Milk
- salt and pepper
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Use non-stick spray or a Crock-Pot cooking liner to cover the inside of your Crock-Pot.
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Heat Avocado or Olive Oil in a large saute pan over high heat and add beef strips. Depending on the size of your pan you may need to work in batches. Season the beef strips with salt and pepper and quickly brown, about a minute on each side. Add to Crock-Pot.
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Saute onions and garlic over medium-high heat until lightly browned and tender 2-3 minutes. Add to Crock-Pot.
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Add sliced mushrooms to the Crock-Pot and gently stir all ingredients to combine.
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Add 1 cup beef broth, Worcestershire, Soy (Tamari) and Dijon. Cover and cook on High for 3 hours or low for 6 hours.
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When cooking is complete, set the Crock-Pot to Warm. Stir the cornstarch (gluten-free Cassava) together with the reserved ½ cup of beef broth to create a slurry. You may need to add a little more cornstarch or flour to get a thicker consistency.
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Gradually stir the slurry into the Crock-Pot and cook on High for 20 minutes. Stir often.
-
Once the slurry has thickened the sauce, reduce the heat again to Warm and slowly stir in the Coconut Milk. Stir continuously to prevent curdling.
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Ladle Beef Stroganoff over bowls of noodles, zoodles or rice and top with fresh parsley for serving.
Dairy Free Beef Stroganoff Instant Pot Conversion
Dairy Free Beef Stroganoff Ingredients (Instant Pot)
- 1 ½ pounds beef (chuck or sirloin are great choices) cut into thin 1-2 inch strips
- Salt & Pepper
- 16 oz. Baby Bella Mushrooms, stems removed and sliced
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons Avocado or Olive Oil
- 2 ½ cups beef stock, (divided 2 cups and ½ cup)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce (or gluten-free Tamari)
- 1 tablespoon Dijon mustard
- ¼ cup cornstarch or gluten-free Cassava Flour
- 1 cup Coconut Milk
Dairy Free Beef Stroganoff Directions (Instant Pot)
- Turn your Instant Pot onto saute function. Heat Avocado or Olive Oil and add onion and garlic. Season with salt and pepper and stir for about 2 minutes.
- Season beef strips with salt and pepper and add to the onion/garlic mixture. Brown beef for 2-3 minutes.
- Add Worcestershire, Soy (Tamari), Dijon and 2 cups beef broth.
- Stir the cornstarch (gluten-free Cassava) together with the reserved ½ cup of beef broth to create a slurry. Add to the Instant Pot.
- Cover pot, lock lid and set manually (or high) for 20 minutes.
- After 20 minutes, use the quick release. Add the mushrooms, lock the lid and cook another 5 minutes.
- After 5 minutes, quick release again and gently fold in the Coconut Milk.
- If the Beef Stroganoff gravy is too thin, you may need to add a little more slurry.
- Ladle Beef Stroganoff over bowls of noodles, zoodles or rice and top with fresh parsley for serving.
Dairy free dieters and allergy sufferers rejoice; this crock pot dairy free beef stroganoff recipe is made for you and so easy to add to your weekly meal plan. Plus, it comes with an Instant Pot conversion!
- 1 1/2 lbs Beef chuck or sirloin cut into thin 1-2 inch strips
- 16 oz Baby Bella Mushrooms stems removed
- 1 Medium Onion chopped
- 3 Cloves of Garlic chopped
- 2 tbsp Avocado or Olive Oil
- 2 1/2 cups Beef Stock divided 2 cups and 1/2 cup
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce or gluten free Tamari
- 1 tbsp Dijon Mustard
- 1/4 cup Cornstarch or Gluten Free Cassave Flour
- 1 cup Coconut Milk
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Turn your Instant Pot onto saute function. Heat Avocado or Olive Oil and add onion and garlic. Season with salt and pepper and stir for about 2 minutes.
-
Season beef strips with salt and pepper and add to the onion/garlic mixture. Brown beef for 2-3 minutes
-
Add Worcestershire, Soy (Tamari), Dijon and 2 cups beef broth.
-
Stir the cornstarch (gluten-free Cassava) together with the reserved ½ cup of beef broth to create a slurry. Add to the Instant Pot.
-
Cover pot, lock lid and set manually (or high) for 20 minutes.
-
After 20 minutes, use the quick release. Add the mushrooms, lock the lid and cook another 5 minutes.
-
After 5 minutes, quick release again and gently fold in the Coconut Milk. If the Beef Stroganoff gravy is too thin, you may need to add a little more slurry.
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Ladle Beef Stroganoff over bowls of noodles, zoodles or rice and top with fresh parsley for serving.
