Step back in time with a dish named for a 19th-century Russian diplomat, but with a modern, low-carb twist! Beef Stroganoff is the ultimate comfort food—rich, creamy, and deeply savory. Our slow cooker version makes it incredibly easy to achieve fall-apart tender beef and a luscious mushroom sauce, all while you go about your day. This recipe is perfectly adapted for a keto lifestyle, delivering all the classic flavor without the carbs. It’s especially delicious served over a bed of fresh zucchini noodles or our creamy Cauliflower Mash for a truly satisfying meal.
Ingredients
• 3 tablespoons / 45 ml olive oil, divided
• 1 boneless beef chuck roast (about 2 pounds / 900 g), cut into 1-inch cubes
• ½ teaspoon / 2.5 g salt
• ½ teaspoon / 2.5 g ground black pepper
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 cups / 180 g sliced white button mushrooms
• 1 cup / 240 ml beef broth
• 2 tablespoons / 15 g arrowroot powder
• 1 cup / 240 g full-fat sour cream
Instructions
1. Grease the inside of a medium slow cooker with 1 tablespoon of olive oil.
2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear on all sides until well-browned, about 4-6 minutes. Work in batches if needed to avoid overcrowding the pan.
3. Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, and sliced mushrooms, then pour in the beef broth.
4. Cover and cook on LOW for 6 to 8 hours, until the beef is fork-tender.
5. In a small bowl, whisk the arrowroot powder with ½ cup of the hot liquid from the slow cooker to create a smooth slurry. Pour the slurry back into the slow cooker and stir to combine.
6. Cover and cook on HIGH for 10-15 minutes, or until the sauce has thickened.
7. Turn off the heat and stir in the sour cream until the sauce is smooth and creamy. Serve warm.
Nutritional Information
• PER SERVING: 398 CALORIES ★ FAT 31 G (70%) ★ NET CARBS 4 G (4%) ★ PROTEIN 24 G (24%)
Pro Tips
• Don’t skip the sear! Browning the beef cubes before adding them to the slow cooker creates a deep, rich flavor base (known as the Maillard reaction) that is essential for a great stroganoff.
• To prevent the sour cream from curdling, temper it by whisking a few spoonfuls of the hot liquid into the sour cream in a separate bowl before stirring the mixture back into the slow cooker.
• For a stricter keto thickener, replace the arrowroot powder with a slurry made from ¼ teaspoon of xanthan gum mixed with 1 tablespoon of olive oil. Whisk it in at the end of cooking.
FAQ
Q: Is this beef stroganoff recipe truly keto
A: Yes, this recipe is perfectly adapted for a keto lifestyle. Each serving contains only 4 grams of net carbs, making it an excellent choice for a low-carb diet.
Q: What can I serve with keto beef stroganoff
A: For a complete and satisfying keto meal, serve this beef stroganoff over a bed of fresh zucchini noodles or creamy cauliflower mash.
Q: How do I prevent the sour cream from curdling
A: To ensure a smooth, creamy sauce, temper the sour cream. Whisk a few spoonfuls of the hot liquid from the slow cooker into the sour cream in a separate bowl before stirring the entire mixture back into the pot.
Q: Do I have to sear the beef before slow cooking
A: Yes, do not skip the searing step. Browning the beef creates a deep, rich flavor through the Maillard reaction, which is essential for a delicious stroganoff.
