Ingredients:

  • 2 lbs beef chuck roast, cut into 1 inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 lb cremini mushrooms, thick-sliced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 cups low-sodium beef bone broth
  • 3/4 cup plain Greek yogurt, room temperature
  • 1 tbsp Dijon mustard
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat avocado oil in your skillet over medium high heat. Pat the 2 lbs of beef dry with paper towels. Cook 3 mins per side until deeply browned. Note: Do not crowd the pan; work in two batches if necessary.
  2. Move the browned beef into the pot, leaving the fat in the skillet.
  3. Add the sliced mushrooms and diced onion to the same skillet. Sauté 5 mins until the onions are translucent and mushrooms are soft.
  4. Stir in the minced garlic and 2 tbsp tomato paste. Cook 2 mins until the paste turns a dark mahogany.
  5. Pour a splash of the beef bone broth into the skillet. Use a wooden spoon to scrape up every single brown bit from the bottom.
  6. Stir the 2 tbsp of flour into the vegetable mixture for 1 minute to cook out the raw taste.
  7. Pour the skillet contents into the slow cooker. Add the remaining broth, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
  8. Cover and cook on Low for 7 hours until the beef is fork tender.
  9. About 15 minutes before serving, cook the 12 oz of egg noodles according to package directions.
  10. Turn off the slow cooker. Whisk the room temperature Greek yogurt with a ladle of the hot liquid, then stir into the pot until the sauce is velvety and pale brown.