1. Cut the beef into cubes, flour them, then in a pan, melt the butter and brown the meat on all sides. Transfer to the slow cooker.

2. In the same pan, brown the onion, mushrooms, and garlic for 2 minutes. Season with salt and pepper.

3. Pour in the wine to deglaze and let reduce by half.

4. Add the paprika, mustard, and broth.

5. Add everything to the slow cooker with the remaining ingredients, except the yogurt. Mix.

6. Start the slow cooker on low for 5 hours.

7. At the end of the cooking time, add the yogurt and mix before serving.