Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 lb baby bella mushrooms, sliced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • ½ cup plain non-fat Greek yogurt
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear beef cubes in batches until a deep brown crust forms on all sides (about 3-5 minutes per batch), then transfer to the slow cooker.
  2. In the same skillet, sauté mushrooms and onions for 5 minutes. Add garlic for 30 seconds, stir in tomato paste to toast it, then transfer everything to the slow cooker.
  3. Pour beef broth, Worcestershire sauce, thyme, salt, and pepper over the beef and vegetables. Stir gently to combine.
  4. Cover and cook on Low for 6-8 hours or High for 4 hours until the beef is fork-tender.
  5. Stir in the cornstarch slurry and cook on high for an additional 15-30 minutes to thicken the sauce.
  6. Remove from heat and stir in the plain non-fat Greek yogurt and chopped fresh parsley just before serving to maintain a velvety emulsion.