Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch strips
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 0.75 cup plain Greek yogurt
  • 2 tbsp cornstarch
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Pat the beef strips dry with paper towels and season generously with sea salt and cracked black pepper.
  2. Heat olive oil in a large skillet over medium high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Transfer seared beef to the slow cooker.
  3. Add the diced onion to the skillet and saute for 3 minutes until translucent and fragrant. Add the minced garlic and sliced cremini mushrooms. Pour in a splash of the beef broth to scrape up the brown bits from the bottom of the pan.
  4. Transfer the beef and onion mixture into the slow cooker. Stir in the remaining beef bone broth, Worcestershire sauce, Dijon mustard, thyme, and smoked paprika.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender.
  6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
  7. Stir the slurry into the slow cooker and cook on high for 15 minutes until the sauce thickens and bubbles.
  8. Turn off the heat and let it cool for 5 minutes.
  9. Temper the 0.75 cup of Greek yogurt by stirring in a spoonful of hot sauce, then fold it into the pot.
  10. Garnish with parsley and serve immediately.