Rich Paleo Beef Stroganoff – Hearty, Clean, and So Easy

Rich Paleo Beef Stroganoff is your cold-weather dinner soulmate, especially when life feels like a whirlwind of emails, laundry, and “Mom, what’s for dinner?” With a creamy sauce that doesn’t rely on dairy and tender beef that melts in your mouth, this paleo version of a classic comfort dish is here to save your weeknight sanity.

Whether you’re feeding picky eaters, aiming to avoid processed ingredients, or just craving something warm and satisfying without derailing your health goals, Rich Paleo Beef Stroganoff delivers in a big way. Plus, it uses pantry staples you probably already have, and it’s surprisingly easy—even if cooking isn’t your usual jam. The savory blend of ghee, garlic, mushrooms, and coconut cream feels indulgent, while still ticking all the paleo boxes. And bonus? It reheats beautifully for leftovers (that is, if you have any).

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What is Rich Paleo Beef Stroganoff?

Rich Paleo Beef Stroganoff is a healthy twist on the traditional Russian dish that usually involves sour cream, noodles, and sometimes cream-of-whatever soup. But this version skips the dairy, gluten, and additives while keeping everything you love about the original—creamy sauce, savory beef, and plenty of flavor. Instead of heavy cream or sour cream, you’re working with coconut cream and bone broth for richness.

Instead of white flour pasta, it’s served over paleo-friendly options like almond flour pasta, spiralized veggies, or even roasted sweet potatoes if you’re getting creative. The use of Worcestershire, Dijon, and spices helps recreate that signature tangy-smooth flavor you expect from a stroganoff, minus the gut bombs. It’s like that cozy Sunday dinner your grandma used to make—only this time, your gut and hormones won’t throw a tantrum afterward.

Reasons to Try Rich Paleo Beef Stroganoff

First off, if you’re on a paleo plan—or just trying to eat cleaner without sacrificing taste—Rich Paleo Beef Stroganoff is a total win. It’s the kind of recipe that tastes way more decadent than it is. The coconut cream gives it that silky, dreamy texture without dairy, and the bone broth adds a nutrient-rich punch. Second, this recipe is friendly for busy weeknights.

We’re talking one pot, under 90 minutes, and a flavor payoff that makes it feel like you spent all day in the kitchen. It also adapts really well to meal prep—make a batch on Sunday, and you’ve got cozy lunches or quick dinners ready to roll. Third, it’s surprisingly flexible: swap in different veggies, use ground beef instead of stew meat if you’re in a pinch, or skip the pasta and ladle it over mashed cauliflower. Plus, it’s picky-eater approved, which is a win if you’ve got kids (or adults) who side-eye anything green.

Ingredients Needed to Make Rich Paleo Beef Stroganoff

• 1 lb beef stew meat (cut into 1-inch cubes)
• 3 tbsp ghee or grass-fed butter (Kerrygold is a go-to!)
• 1 tsp salt
• 1/2 tsp cayenne
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 1 onion (diced)
• 4 garlic cloves (minced)
• 1 1/2 cups bone broth
• 2 tsp Dijon mustard
• 6 oz portobello mushrooms (sliced)
• 1/2 cup full-fat coconut cream
• Paleo pasta of your choice (for serving)

Instructions to Make Rich Paleo Beef Stroganoff

Making Rich Paleo Beef Stroganoff at home may sound like a big ask, but don’t worry—it’s simpler than it seems. This step-by-step guide walks you through the entire process with clear instructions so you can cook with confidence. Whether you’re a seasoned cook or just getting started in the kitchen, this dish is all about bold flavor, nourishing ingredients, and easy, satisfying steps. So grab your Dutch oven and let’s bring this hearty paleo meal to life—one delicious step at a time.

Step 1: Sear the Beef with Seasonings

Start by placing your Dutch oven or a heavy-bottomed pot on the stove over medium heat. Add 3 tablespoons of ghee or grass-fed butter—if you’re unsure which to use, check out our guide to cooking fats for paleo recipes for more on why we love ghee.

Once the ghee is hot and shimmering, add 1 pound of beef stew meat cut into 1-inch cubes. Season generously with 1 teaspoon each of garlic powder, onion powder, ground black pepper, and salt. Add 1/2 teaspoon cayenne for a hint of warmth (feel free to reduce if you’re cooking for kids), and finish with 1 tablespoon of Worcestershire sauce.

Brown the beef on all sides—this should take about 2 minutes. Then, reduce the heat to medium-low and continue to sear for another 5 minutes. This extra step deepens the flavor and helps create those delicious caramelized bits at the bottom of the pot. Don’t skip it—it’s a small effort with a big payoff.

Step 2: Add Aromatics for Depth

Once the beef is beautifully browned, stir in 1 diced onion and 4 cloves of minced garlic. Sauté everything together for about 1 minute. The goal here is just to soften the onion slightly and unlock the aroma of the garlic. This step-by-step layering of flavors makes the stroganoff rich and complex without needing cream or cheese. If you need help with knife prep or cry every time you chop onions, our vegetable prep tips may save your sanity.

Step 3: Deglaze and Simmer for Tender Meat

Pour in 1 ½ cups of bone broth and stir in 2 teaspoons of Dijon mustard. Bring the mixture to a gentle boil. Don’t forget to scrape up all the browned bits from the bottom of the pot—that’s flavor gold right there.

Reduce the heat to low, cover with a lid, and let it simmer for 45 minutes. This is the set-it-and-forget-it stage where the beef becomes ultra-tender. Bone broth also adds a boost of protein and gut-friendly collagen. Want to learn more about the benefits of slow-cooking meats? Head over to our Perfect Slow Cooker Pot Roast recipe to see how low and slow cooking transforms tough cuts into something magical.

Step 4: Add Mushrooms and Creamy Coconut

Once your beef is tender, remove the lid and stir in 6 ounces of sliced portobello mushrooms and ½ cup of full-fat coconut cream. Turn the heat back up to medium, cover the pot again, and cook for 10 more minutes. This lets the mushrooms soak up the savory broth and the sauce become deliciously creamy.

If coconut cream sounds unusual to you, check out our Easy Creamy Coconut Milk Chicken to see how this dairy-free hero ingredient can work wonders in creamy recipes.

Step 5: Thicken and Finish the Sauce

Now, remove the lid and bring the stroganoff to a light boil. Let it simmer uncovered for a few more minutes, stirring occasionally. This helps thicken the sauce and lets all the flavors come together in perfect harmony. If you like a deeper umami punch, you can add another splash of Worcestershire sauce here.

This step-by-step reduction stage gives you control over the consistency—if you like it soupier, cook less; if you want a rich, cling-to-your-pasta sauce, give it a little extra time.

Step 6: Prepare and Plate the Paleo Pasta

While the sauce finishes thickening, cook your favorite paleo pasta according to its package directions. Great options include cassava flour noodles, almond flour pasta, or veggie spirals like zucchini or sweet potato.

Once the pasta is ready, spoon the rich beef and mushroom sauce over it, and get ready to serve a dish that’s comforting, creamy, and totally satisfying—without dairy, grains, or guilt.

And if you love one-pot comfort meals, don’t miss our Crockpot Cheesy Ranch Beef Pasta for another family-approved favorite (just make it paleo-friendly with your own swaps!).

What to Serve with Rich Paleo Beef Stroganoff

Rich Paleo Beef Stroganoff pairs well with just about anything you’d cozy up with on a chilly evening. Paleo noodles are the obvious sidekick—think almond flour pasta, cassava noodles, or zucchini spirals. But you could also spoon it over mashed cauliflower, roasted butternut squash, or even a baked sweet potato for a twist.

Craving crunch? A simple arugula salad with olive oil and lemon helps cut through the richness. And don’t sleep on a side of sautéed green beans or roasted broccoli for extra fiber and color on the plate. If you’re feeling fancy, a paleo garlic flatbread would be a fun (and tasty) add-on. Whatever you choose, just make sure you have something to soak up that luscious sauce—you won’t want a single drop to go to waste.

Key Tips for Making Rich Paleo Beef Stroganoff

First tip? Use a heavy-bottomed pot or Dutch oven to get that even, slow simmer that turns beef into buttery bites. Don’t rush the simmer—those 45 minutes are doing serious work building flavor. Second, don’t skip the Worcestershire or Dijon.

These small players bring big personality to the sauce. Third, always add coconut cream at the end so it doesn’t separate or get weirdly oily. If you want your sauce even thicker, simmer it uncovered at the end until it reaches your ideal consistency. Oh, and don’t overcook the mushrooms—they should be tender but still meaty, not mushy. Lastly, season as you go and taste before serving. Salt and spice levels vary depending on your broth, so adjust for balance at the end.

Storage and Reheating Tips for Rich Paleo Beef Stroganoff

Rich Paleo Beef Stroganoff stores like a champ. Just let it cool before packing it into airtight containers—leftovers will last in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 3 months. When reheating, gently warm it on the stove over medium-low heat with a splash of broth or water to loosen the sauce. Microwave works too—just cover and stir halfway through to keep it creamy, not clumpy. If you’ve stored the pasta separately (smart move!), cook fresh or reheat it separately to avoid sogginess. Heads up: the coconut cream may thicken more in the fridge, but it loosens up beautifully once warmed.

FAQs

Can I use ground beef instead of stew meat?
Absolutely! Just brown it fully and adjust the simmer time—you won’t need as long since it’s already tender.

Is Worcestershire sauce paleo?
Not always. Check your label or use coconut aminos with a splash of fish sauce for a cleaner swap.

Can I skip the mushrooms?
Sure! They add earthy flavor, but you can sub in zucchini or eggplant—or just go all-beef.

What kind of paleo pasta works best?
We love cassava or almond flour noodles, but spiralized veggies (like zoodles or sweet potato) are great too.

Can I make this in a slow cooker?
You can, but brown the meat first for best flavor. Then dump everything in and cook on low for 6–8 hours.

Final Thoughts

Rich Paleo Beef Stroganoff is one of those cozy meals that makes a regular Tuesday feel a little more put-together—and a lot more delicious. It’s packed with comfort, comes together without a fuss, and works for everyone at the table (yes, even the “what’s coconut cream?” crowd). Whether you’re on a paleo plan, cutting back on processed stuff, or just need a solid, soul-warming dinner, this one’s got you. And hey, if you’re still craving beefy goodness, you’ll probably love our Low Carb Beef and Pepper Cheesy Bake or Beef Enchilada Pasta One-Pan Meal. Don’t be surprised if Rich Paleo Beef Stroganoff becomes a new comfort-food classic in your kitchen—it’s got weeknight hero written all over it.

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