This recipe uses a slow cooker. We use ours all the time, especially this winter in Melbourne which feels colder than normal. The beauty of slow cooking is you can throw everything in and dinner is ready by the evening without having to do much! This beef stroganoff recipe is one of our fave things to cook in the slow cooker. We like to use organic meat from regenerative farming, where more is put back into the soil than what is taken – better for the animal, planet and our health.
Everything is cooked in the slow cooker in this recipe. However, if you prefer you can steam veg and sautee mushrooms in olive oil and butter and serve alongside like the image above.
Ingredients
1 tbsp olive oil
600g Beef Chuck or blade (cut into large 5cm pieces)
1 brown onion (thickly sliced)
400 g brown mushrooms (thickly sliced)
1 large carrot, grated
2 garlic cloves (crushed)
3 tsp ground paprika
1 tsp smoked paprika
1 tbsp wholegrain mustard
400g can diced tomatoes
1 cup beef stock
6 tbsp coconut milk powder
2 tablespoons coconut aminos
handful of kale, chopped
1/2 cup chopped flat-leaf parsley
Method
Heat half the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Heat the remaining oil in the pan. Add onion and soften. Then add the carrot and mushrooms. Cook, stirring occasionally, for 5 mins. Add the garlic, combined paprika and mustard and cook for a further minute or two.
Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato and stock. Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is tender and falling apart.
Add the coconut milk powder to a small bowl and mix with about half a cup of water until you get a smooth paste. Add this along with the coconut aminos, kale and parsley to the slow cooker and stir through. Then continue to cook, stirring occasionally, for 5 mins until the sauce thickens. Season with salt and pepper.
Serve stroganoff with either mash potato or pasta. Also great with green peas or whatever veggies are in season.
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