Crock Pot Beef Stroganoff {gluten, dairy and egg-free}

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Can ya see the steam?

While doing a quick search for crock pot beef stroganoff recipes, I found about 85% of them called for a can of condensed cream of mushroom soup.  What did people do before condensed soup?  So I put together his simple version without any dairy or gluten and it turned out great!  The crockpot does wonderful things to meat.  For this recipe, I bought stew meat that was already cut into large cubes. I then cut each cube into about 3 smaller cubes. I think that makes the meat go farther and helps it tenderize as it cooks.  So don't be afraid to use a cheaper cut in this recipe (I did!).  Thanks to the crockpot, you'll still end up with nice tender cubes of beef.  My daughter commented that the beef was "so easy to chew" - that's a great compliment coming from a kid. 

Crock Pot Beef Stroganoff {gluten, dairy and egg-free}

1 – 1 ½ lbs top round or stew beef, cut into small cubes
1 onion, diced

8 oz fresh mushrooms, sliced
3 (or more) garlic cloves, minced
¼ cup red cooking wine
1 cup beef broth*
½ cup dairy-free milk (I use almond milk)
¼ cup sorghum flour
Salt and pepper to taste

Into crock pot, place beef cubes, diced onion, sliced mushrooms and minced garlic cloves. Sprinkle with salt and pepper to taste.  Pour in red cooking wine.  In a seperate bowl or 2-cup size measuring cup, whisk together beef broth, non-dairy milk and sorghum flour (this will thicken into a sauce as it cooks).  Pour into crock pot.  Cook on low for 8 hours or high for 4-5 hours.  Serve over rice or gluten-free noodles such as Schar.

*My favorite broth is made using Celifibr Bouillon Cubes which contain no dairy, gluten or MSG.

This recipe is being shared at Motivation Monday