Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • To taste sea salt and freshly cracked black pepper
  • 1 cup full fat Greek yogurt
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat a heavy skillet over high heat with a teaspoon of oil. Sear the beef in batches until a dark, crusty brown exterior forms, then transfer the meat to the slow cooker.
  2. In the same skillet, sauté the diced onions and sliced mushrooms until the mushrooms have released their moisture and turned golden brown.
  3. Stir in the tomato paste and minced garlic, cooking for 60 seconds until fragrant. Pour in 1/2 cup of the beef broth to deglaze the pan, scraping up the browned bits (fond).
  4. Add the smoked paprika to the skillet and sauté for 30 seconds to bloom the flavors. Then, transfer the vegetable mixture to the slow cooker. Add the remaining beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  5. Cover and cook on Low for 7 hours (or High for 4 hours) until the beef is fork-tender.
  6. Whisk the cornstarch and water together to create a slurry. Stir the slurry into the slow cooker and cook on high for 15-20 minutes until the sauce thickens.
  7. In a small bowl, temper the Greek yogurt by whisking in a small amount of the hot liquid from the slow cooker until smooth. Stir the tempered yogurt back into the pot.
  8. Garnish with fresh parsley and serve over egg noodles or cauliflower mash.