Slow Cooker Keto Beef Stroganoff

The slow cooker keto beef stroganoff features tender beef chuck roast simmered in a rich, creamy sauce made with sour cream and cream cheese, all kept strictly low carb with xanthan gum instead of flour. Earthy mushrooms, savory beef broth, Worcestershire sauce, onion, and garlic build deep umami flavor while the slow cooker does the work. Serve it over cauliflower rice, zucchini noodles, or sautéed spinach for a hearty, comforting keto dinner that delivers all the classic stroganoff vibes without the carb-heavy noodles.

Course Dinner, Main Course

Cuisine American, Russian-Inspired

Keyword gluten free stroganoff, keto beef stroganoff, keto comfort food, low carb beef recipe, slow cooker keto

Prep Time 20

Cook Time 7

Total Time 7 20

Servings servings

Calories 480kcal

Equipment

slow cooker
large skillet
Cutting board
Chef's knife
Mixing bowl
Whisk

Ingredients

For the beef stroganoff

3 pounds beef chuck roast trimmed and cut into large cubes, about 1 1/2 inches
2 tablespoons olive oil or avocado oil, for searing
8 ounces cremini mushrooms sliced, or white button mushrooms
1/2 cup yellow onion finely chopped
3 cloves garlic minced
1 1/2 cups beef broth low sodium, no sugar added
2 tablespoons Worcestershire sauce check label for no added sugar and low carbs
1 teaspoon Dijon mustard no sugar added
1 1/4 teaspoons sea salt divided, or to taste
3/4 teaspoon black pepper divided, or to taste
1 teaspoon smoked paprika or sweet paprika
1/2 teaspoon dried thyme or Italian seasoning

For the creamy keto sauce

4 ounces cream cheese softened and cut into cubes
3/4 cup sour cream full fat
1/2 teaspoon xanthan gum for thickening, use less for a thinner sauce
2 tablespoons water or warm beef broth, for mixing with xanthan gum

For serving and garnish

3 cups cauliflower rice steamed or sautéed, or use zucchini noodles or sautéed spinach
2 tablespoons fresh parsley chopped, for garnish
1/4 teaspoon additional black pepper for serving, optional

Instructions

Pat the beef chuck cubes dry with paper towels and season all over with about 1 teaspoon of the sea salt and 1/2 teaspoon of the black pepper.
Heat the olive oil in a large skillet over medium high heat until hot and shimmering, then sear the beef in batches, turning occasionally, until browned on most sides without cooking through, transferring the browned pieces directly into the slow cooker as they are done.
Add the sliced mushrooms and chopped onion to the same skillet and sauté over medium heat, stirring occasionally, until the vegetables soften and the mushrooms release most of their moisture, then stir in the minced garlic and cook just until fragrant.
Pour in a small splash of the beef broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon, then transfer the mushroom mixture and pan juices to the slow cooker on top of the beef.
In a mixing bowl whisk together the remaining beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, and the remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper, then pour this mixture evenly over the beef and vegetables in the slow cooker and gently stir to combine.
Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the beef is very tender and can be easily pulled apart with a fork.
When the beef is tender, in a small bowl whisk together the xanthan gum and water until smooth to form a slurry, then stir the slurry into the hot cooking liquid in the slow cooker, cover again, and cook on high for about 10 minutes to allow the sauce to begin thickening.
In a separate bowl stir together the softened cream cheese and sour cream until mostly smooth, then ladle in a small amount of the hot cooking liquid from the slow cooker and whisk to temper and loosen the mixture so it is pourable.
Stir the tempered cream cheese and sour cream mixture into the slow cooker until fully incorporated, then cook on low for another 10 to 15 minutes, stirring once or twice, until the sauce is creamy and thick enough to coat the back of a spoon.
Taste the stroganoff and adjust the seasoning with additional salt and black pepper if needed, then lightly shred or break apart any larger beef pieces with two forks directly in the slow cooker, leaving some hearty chunks for texture.
To serve, spoon the hot beef stroganoff over warmed cauliflower rice, zucchini noodles, or sautéed spinach, then garnish with chopped fresh parsley and a sprinkle of additional black pepper if desired and serve immediately.

Notes

For the best flavor sear the beef well before adding it to the slow cooker, as this caramelization adds rich depth without extra carbs. Keep the onion portion modest to stay within keto macros, and avoid carrots or other higher carb vegetables. Always check Worcestershire sauce and broth labels for added sugars and starches, and choose the lowest carb options available. If you prefer a thinner sauce, reduce the xanthan gum slightly, and if the sauce is too thick on reheating, whisk in a splash of beef broth or water until it loosens. Leftover stroganoff stores well in the fridge for up to four days or can be frozen in portions for up to three months for easy keto meal prep.

Nutrition