Slow Cooker Keto Beef Stroganoff – Cozy, Creamy, and Low-Carb

If you’re craving something rich and comforting that still fits your low-carb lifestyle, this Slow Cooker Keto Beef Stroganoff hits the spot. It’s creamy, savory, and full of tender beef and mushrooms, with a silky sauce that tastes like it’s been simmering all day—because it has. No flour or noodles here, just smart swaps that keep the carbs low without losing the classic flavor.

It’s weeknight-friendly, weekend-worthy, and perfect for anyone who wants big comfort with minimal effort.

What Makes This Recipe So Good

• Keto-friendly without compromise: The sauce is thickened with cream cheese and sour cream instead of flour, keeping carbs low and texture luxurious.
• Hands-off cooking: The slow cooker does the heavy lifting, so you get tender beef and deep flavor with almost no babysitting.
• Classic flavor, modern feel: Onion, garlic, mushrooms, and a splash of Worcestershire or coconut aminos build that nostalgic stroganoff taste.
• Flexible serving options: Serve over cauliflower mash, zucchini noodles, or steamed greens for a complete keto meal.
• Meal-prep friendly: Makes generous portions and reheats beautifully.

Ingredients

• 2 pounds beef chuck roast or stew meat, cut into 1- to 1.5-inch chunks
• 1 tablespoon avocado oil or olive oil
• 1 medium yellow onion, thinly sliced
• 3 cups cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup beef broth (low-sodium)
• 2 tablespoons Worcestershire sauce or coconut aminos (check labels for carbs)
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• For serving: cauliflower rice, mashed cauliflower, zucchini noodles, or steamed green beans

How to Make It

1. Brown the beef: Heat the oil in a skillet over medium-high. Pat the beef dry and season with a pinch of salt and pepper. Sear in batches, 2–3 minutes per side, until browned.

   Transfer to the slow cooker.

2. Sauté aromatics (optional but recommended): In the same skillet, add the onion and mushrooms with a pinch of salt. Cook 5–6 minutes, stirring, until the mushrooms release moisture and onions soften. Add the garlic and cook 30 seconds.

   Transfer to the slow cooker.

3. Build the sauce base: In a measuring cup, whisk together beef broth, Worcestershire (or coconut aminos), Dijon, paprika, salt, and pepper. Pour over the beef and vegetables in the slow cooker.
4. Slow cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the beef is fork-tender.
5. Finish creamy: Stir in the cream cheese until melted and smooth. Then stir in the sour cream.

   Taste and adjust salt and pepper.

6. Serve: Spoon over cauliflower mash, zucchini noodles, or your favorite low-carb base. Garnish with parsley.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power, stirring occasionally to keep the sauce smooth.

Benefits of This Recipe

• Low-carb and high-fat: Ideal for keto macros while still satisfying comfort-food cravings.
• Protein-packed: Beef brings staying power and supports recovery after workouts.
• Nutrient-dense add-ins: Mushrooms add fiber, B-vitamins, and umami without extra carbs.
• Budget-friendly: Uses chuck roast or stew meat, which become tender and flavorful in the slow cooker.
• Easy to scale: Double the recipe for guests or weekly meal prep.

Common Mistakes to Avoid

• Skipping the sear: Browning the meat adds rich flavor and better texture.

  Don’t put raw beef straight in unless you’re truly in a rush.

• Adding dairy too early: Cream cheese and sour cream can curdle if cooked for hours. Stir them in at the end.
• Overcooking on High: Beef can turn stringy. If you have time, Low for 6–8 hours gives the best texture.
• Not reducing liquid: If your sauce seems thin, uncover the slow cooker for 20–30 minutes on High or whisk in a bit more cream cheese to thicken.
• Choosing very lean cuts: Lean beef gets dry.

  Go for chuck roast or similar marbled cuts.

Recipe Variations

• Extra-mushroom stroganoff: Use a mix of cremini, shiitake, and oyster mushrooms for deeper umami.
• Bacon boost: Crisp 3–4 slices of bacon, crumble, and stir in at the end for smoky richness.
• Dairy-light option: Replace sour cream with full-fat coconut cream and cream cheese with mascarpone or a dairy-free cream cheese alternative.
• Herb lovers: Add fresh thyme or tarragon during the last hour for a bright, aromatic finish.
• Spice it up: A pinch of red pepper flakes or a dash of hot sauce adds gentle heat.
• Instant Pot adaptation: Sauté beef, onions, and mushrooms on Sauté mode; add broth mixture; pressure cook 35 minutes, natural release 10 minutes; stir in dairy at the end.

FAQ

Is Worcestershire sauce keto?

Many brands are low in carbs in small amounts, but labels vary. If you’re strict or avoiding added sugar, use coconut aminos or a sugar-free Worcestershire alternative and adjust salt to taste.

Can I use ground beef instead of chunks?

Yes. Brown 2 pounds of ground beef, drain excess fat, then add to the slow cooker with the onions and mushrooms.

Cook on Low 3–4 hours just to meld flavors, then finish with cream cheese and sour cream.

What can I use instead of sour cream?

Full-fat Greek yogurt works in a pinch, though it’s slightly higher in carbs and can be tangier. Add it off heat and avoid boiling to prevent curdling.

How do I thicken the sauce without flour?

Cream cheese does most of the work. If you want it thicker, reduce the liquid by uncovering the slow cooker for 20–30 minutes or whisk in an extra ounce of cream cheese.

What should I serve this with on keto?

Mashed cauliflower, cauliflower rice, sautéed cabbage, zucchini noodles, or roasted green beans all pair well and soak up the sauce.

Can I make it ahead?

Absolutely.

You can prep the beef, onions, and mushrooms the night before. In the morning, add everything to the slow cooker with the sauce base and start cooking. Stir in the dairy right before serving.

How do I keep the sauce from separating when reheating?

Reheat gently over low heat and stir often.

Avoid boiling. If it looks slightly separated, whisk in a spoonful of sour cream to bring it back together.

Wrapping Up

Slow Cooker Keto Beef Stroganoff is the kind of meal that feels special without demanding much from you. It’s creamy, savory, and flexible enough for busy nights or family dinners.

With simple ingredients and foolproof steps, you’ll get a cozy classic that fits your goals and tastes like comfort in a bowl. Keep this one in your rotation—you’ll want it again and again.