3/4 cup full fat or 2% Greek yogurt (avoid using fat-free to prevent curdling)
1 Tbsp cornstarch
6-8 cups zucchini ribbons
Fresh or dried parsley for garnish
Olive oil for cooking
In a large pan over medium heat, lightly brown the outside of the beef. Remove from heat and set aside in a covered container.
Without draining the pan, add the onions, mushrooms, garlic, and pepper. Note:*If your stew beef was very lean and there is no fat in your pan, add a teaspoon of oil with the vegetables.
Once the veggies are softened, add the beef back to the pan. Add 1 ½ cups of the broth (reserve ½ cup for later), worcestershire sauce, thyme, and rosemary.
Bring to a boil and allow to cook until beef is cooked through and about half of the liquid is evaporated.
While the beef is cooking, make your zucchini ribbons using a vegetable peeler or mandolin. Heat a large pan and add 1-2 teaspoons of olive oil. Add the zucchini and sautee for 1-2 minutes, removed from heat, and set aside .
After the liquid is evaporated, remove the beef mixture from the heat and allow it to set uncovered for 5 minutes.
In a small bowl, mix together the remaining ½ cup of broth, 2% or full fat yogurt, and cornstarch. Add to the beef mixture, mixing briskly with a whisk to help prevent curdling.
Serve beef-yogurt mixture over zucchini ribbons and garnish with parsley.