Ingredients:

  • 900 g Beef Chuck Roast
  • 30 ml Avocado Oil
  • 1 tsp salt
  • 0.5 tsp pepper
  • 710 ml Low sodium Beef Bone Broth
  • 1 medium yellow onion, finely diced
  • 225 g Cremini Mushrooms
  • 2 cloves garlic, minced
  • 15 ml Worcestershire sauce
  • 1 tsp dried thyme
  • 1 packet onion soup mix
  • 340 g Wide Egg Noodles
  • 30 ml cornstarch
  • 30 ml cold water
  • 120 ml Plain Greek Yogurt
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 900 g of beef tips completely dry and season with 1 tsp salt and 0.5 tsp pepper. Note: Moisture is the enemy of a good sear.
  2. Heat 30 ml avocado oil in your pot until it shimmers. Brown the beef until a dark, crusty exterior forms on all sides, about 3 minutes per batch.
  3. Remove the beef and add the diced onion and 225 g sliced mushrooms. Cook until the onions are translucent and mushrooms have shrunk.
  4. Add the 2 cloves of minced garlic and 1 tsp dried thyme for 30 seconds. Pour in a splash of the 710 ml bone broth and scrape the bottom of the pot. Note: Those brown bits are where all the flavor lives.
  5. Return the beef to the pot. Pour in the remaining bone broth, 15 ml Worcestershire sauce, and the onion soup mix.
  6. Cover and turn the heat to low. Let it bubble gently for 2 hours until the beef is fork tender and yields easily.
  7. About 15 minutes before the beef is done, cook the 340 g of egg noodles in a separate pot until they are al dente and firm.
  8. Whisk 30 ml cornstarch and 30 ml water together. Stir this into the beef mixture and simmer for 2 minutes until the sauce coats the back of a spoon.
  9. Turn off the heat. Stir in 120 ml Greek yogurt until the sauce turns a velvety, light brown.
  10. Toss in the fresh parsley and serve the beef and gravy over the hot noodles.