Crockpot Paleo Beef Stroganoff
When you use your slow cooker, you dont need to add a lot of moisture because the food you put in there will give off plenty. My slow cooker also runs fairly hot so I mention cooking it on high without the lid for the last hour. You can also just leave it a little soupy and serve it on top of a baked sweet potato or straight from a bowl.
When you use your slow cooker, you dont need to add a lot of moisture because the food you put in there will give off plenty. My slow cooker also runs fairly hot so I mention cooking it on high without the lid for the last hour. You can also just leave it a little soupy and serve it on top of a baked sweet potato or straight from a bowl.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- 1 teaspoon thyme
- 2 teaspoons red wine vinegar
- 2 pounds beef stew meat
- 8 ounces mushroms sliced
- 1/2 whole onion sliced
- 1/3 cup cocounut cream scooped from top of refridgerated can of coconut milk
- Carbohydrate 3.76539197977027 g
- Cholesterol 149.6854821 mg
- Fat 39.246435521439 g
- Fiber 1.21180169656053 g
- Protein 44.4898444961569 g
- Saturated Fat 15.7251663251288 g
- Serving Size 1 1 Serving (294g)
- Sodium 135.399179892878 mg
- Sugar 2.55359028320974 g
- Trans Fat 5.07575460635496 g
- Calories 552 calories
Step-by-step
- In a small bowl, mix together all of your spices. Place meat in a large bowl and sprinkle with the spices. Mix everything together, using your hands, and coat the meat well with the seasoning.
- Place the sliced mushrooms and onion in the bowl of the slow cooker. Lay the seasoned beef on top. Put the lid on the slow cooker and cook on low for 4 1/2 hours.
- When the meat is tender and nearly done, add the coconut cream, vinegar, and any additional salt or pepper. Stir around and cook on high (with the lid ajar, if possible) for about an hour.
Cooking tough cuts of beef in a sealed slow cooker creates a moisture trap that frequently results in a watery sauce rather than a rich, clinging gravy. This recipe navigates that common culinary hurdle by utilizing a high-heat reduction phase at the end of the cooking cycle, burning off excess liquid while concentrating the rendered fats and aromatics. Achieving the proper mouthfeel requires specific handling of both the protein and the dairy components throughout the process.
- Coat the two pounds of stew meat thoroughly with the spice blend by massaging the dry rub directly into the surface fibers, ensuring the salt penetrates the exterior before moisture extraction begins.
- Layer the eight ounces of sliced mushrooms and the half-onion directly on the ceramic base beneath the meat so the vegetables release their internal water upward, bathing the beef in steam without requiring extra stock.
- Refrigerate the canned coconut milk overnight to separate the thick cream from the watery liquid, scooping out precisely one-third cup of the dense fat fraction to mimic traditional sour cream viscosity.
- Remove the lid entirely or keep it ajar during the final sixty minutes of high-heat cooking to encourage rapid evaporation, which thickens the coconut cream and pan juices into a cohesive coating.
Storing leftovers in an airtight glass container for up to three days allows the spices to deepen further into the beef fibers. Reheat gently over medium-low heat on the stovetop, whisking in a splash of water if the sauce tightens too much in the refrigerator.
