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Slow Cooker Keto Beef Stroganoff - Comforting, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes (or stew meat)
  • 1 tablespoon avocado oil or olive oil
  • 12 ounces cremini or white mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 to 4 garlic cloves, minced
  • 1.5 cups beef broth (low-sodium)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce (or coconut aminos for gluten-free/soy-free)
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Cauliflower mash, zucchini noodles, or steamed broccoli for serving

Method
 

  1. Brown the beef for flavor (optional but recommended): Heat oil in a large skillet over medium-high. Pat beef dry, season with salt and pepper, and sear in batches until browned on at least two sides, 2–3 minutes per batch. Transfer to the slow cooker. This step builds a richer sauce.
  2. Layer the aromatics and mushrooms: Add sliced onion, mushrooms, and garlic to the slow cooker over the beef.
  3. Mix the sauce base: In a bowl, whisk beef broth, Dijon, Worcestershire or coconut aminos, paprika, remaining salt, and pepper. Pour over the beef and veggies.
  4. Cook low and slow: Cover and cook on Low for 7–8 hours, or on High for 3.5–4.5 hours, until the beef is very tender.
  5. Finish the sauce: Stir in cream cheese until melted and smooth. Then gently fold in sour cream. Taste and adjust salt and pepper. If you prefer a thicker sauce, remove the lid and cook on High for 15–20 minutes, or blend a small portion of the mushrooms and onions back into the sauce.
  6. Serve: Spoon over cauliflower mash, zucchini noodles, or steamed broccoli. Sprinkle with parsley if you like.