Crockpot Beef Stew made with a Coconut Roux

Ann Lombardi


Using coconut milk to make sauces is a wonderful alternative for those whom are lactose intolerant. My hero Deni Elwood taught me this trick! She is a genius! Deni also suggested using the plastic bag crock pot liners and clean up is a snap!

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6 to 8
1 Hr
6 Hr
Slow Cooker Crock Pot


1 1/2 lb
stew beef
2 large
1 c
1 c
1 c
2 c
1 c
coconut milk, unsweetened
flour to make roux
envelopes of dry french onion soup


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1Cut up potatoes, onions, celery, carrots, and mushrooms and set aside.

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2Place small batches of cubed stew meat into a plastic bag and dredge with flour.

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3Sear the floured meat in olive oil and set aside. Repeat the process until all of the floured meat is seared.

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4Deglaze the frying pan with coconut milk stirring constantly and add more flour as needed to make the roux.

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5Add an envelope of dry French onion soup and continue to stir constantly!!! Add more flour, coconut milk, and dry French onion soup mix as needed! Stir until liquid is nice and creamy!

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6Place seared beef into the bottom of a crockpot.

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7Place chopped onions, celery, carrots, potatoes, and mushrooms on top.

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8Add salt, pepper, and parsley to taste.

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9Pour the French onion coconut roux into the crockpot and add a cup of water if the roux is too thick.

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10Turn the crockpot on low and cook for six hours. Presto!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy