Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed of excess fat and cut into 1-inch strips
  • 1 large Yellow Onion, thinly sliced
  • 8 oz Cremini (Baby Bella) Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 Tbsp Olive Oil or Avocado Oil
  • 1 tsp Dried Thyme
  • 1 tsp Salt (plus more to taste)
  • ½ tsp Black Pepper
  • 1 cup Beef Broth (low sodium preferred)
  • 1 Tbsp Worcestershire Sauce (Keto-friendly)
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Butter (unsalted)
  • 2 Tbsp Cream Cheese (full-fat)
  • ½ cup Heavy Whipping Cream
  • ¼ cup Full-Fat Sour Cream
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Slice the beef against the grain into uniform strips (about 1 inch thick). Season generously with salt, pepper, and dried thyme.
  2. Place the sliced onion and mushrooms into the bottom of the slow cooker insert. Top with the seasoned beef strips.
  3. Pour the beef broth, Worcestershire sauce, and Dijon mustard over the beef mixture. Add the minced garlic. Do not stir heavily; just ensure the liquid coats most ingredients.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the beef is fork-tender.
  5. About 30 minutes before serving, prepare the thickener. In a small saucepan, melt the butter over medium heat. Whisk in the cream cheese until smooth.
  6. Slowly whisk in the heavy cream until the mixture is smooth and just beginning to simmer. Remove from heat immediately.
  7. Carefully transfer about 1 cup of the hot cooking liquid/juices from the slow cooker into the cream mixture, whisking constantly to temper it. Pour this tempered mixture back into the slow cooker. Stir gently to combine.
  8. Turn the slow cooker to the Keep Warm setting. Allow the mixture to rest for 5 minutes. Crucially, stir in the cold sour cream last. Do not let the mixture boil after adding the sour cream.
  9. Taste and adjust seasoning (salt/pepper). Garnish generously with fresh parsley before serving over your chosen Keto base (like cauliflower mash or zoodles).