Slow Cooker Beef Stroganoff

Serves 4
Prep time 15 minutes
Cook time 5 hours

Ingredients:

• 2 pounds of stewing beef, cut into 2 inch chunks
• 2 onions, sliced
• 1/2 cup of dry white wine
• 3 tablespoons of tapioca flour (mixed with 1 tablespoon of water until smooth)
• 1 tablespoon of dijon mustard
• 3 tablespoons of Worcestershire
• 1/4 cup coconut cream
• Salt and pepper to taste
• 2 cups of sliced mushrooms
• 4 tablespoons of extra virgin olive oil

Instructions:

1. In an iron skillet or regular frying pan, place 2 tablespoons of olive oil and onions and sauté until golden, about 10 minutes.
2. Salt and pepper to taste and place in slow cooker.
3. In the same pan, place 2 tablespoons of olive oil and beef. Brown on medium-high heat.
4. Salt and pepper to taste and place in slow cooker.
5. Place wine in pan and turn to medium heat.
6. Scratch pan with wooden spoon and let wine reduce by half (this is called deglazing and its great for adding flavor to your dish).
7. Add wine to slow cooker.
8. Add mushrooms, Worcestershire and dijon to slow cooker.
9. Top and cook for 5 hours on medium, or until falling apart.
10. Add tapioca flour and cream and let cook for 10 more minutes.
11. *If you would like your dish to be thicker, mix 2 more tablespoons of tapioca flour with a bit of water until smooth and add.