Slow Cooker Beef Stroganoff

Ingredients

• 3 tbsp olive oil (this is used only if pre-browning/sauteeing before slow cooking)
• 2 1/2 pounds lean beef stew meat
• 2 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp sweet paprika
• 1 small onion, small diced
• 8 ounces white button mushrooms (sliced)
• 4 garlic cloves (minced)
• 3/4 cup low sodium vegetable or beef broth
• 1/3 cup red wine ((use broth instead if desired))
• 1 tbsp tomato paste
• 1 1/4 cups nonfat plain Greek yogurt ((or light sour cream if desired) AT ROOM TEMP to prevent curdling. SEE NOTES!)
• 2-3 tbsp chopped parsley

Instructions

1. 1

   Season chunks of beef with salt, pepper, and paprika on all sides.

2. 2

   Heat 2 tbsp oil over medium-high heat in a large no stick skillet. Add beef in a single layer (do NOT overcrowd the pan). Brown for about 4-5 minutes on each side.

3. 3

   Add the meat to the slow cooker. Brown the remaining beef and add to the slow cooker.

4. 4

   Using the same skillet, heat remaining 1 tbsp oil and cook onions and mushrooms over medium heat for 3-4 minutes. Add the mushrooms, onion, and garlic to the slow cooker.

5. 5

   Pour the broth, wine, and tomato paste into the slow cooker, stirring just until combined.

6. 6

   Alternatively, if desired, skip the browning/ sauteeing steps above and dump everything into the crock pot or slow cooker except the oil (which is only needed if browning before slow cooking and otherwise is omitted). But be aware stew will be less flavorful!

7. 7

   Cover the slow cooker on HIGH for 4 hours, or LOW for 6-8 hours depending on your time.

8. 8

   Uncover, stir in Greek yogurt, and adjust salt and pepper if necessary. Serve Slow Cooker Beef Stroganoff either over cooked egg noodles or cooked spaghetti squash. Enjoy!