BEEF STROGANOFF: Pat dry the stew beef, cut into bite-size pieces; season with salt and pepper.
Melt 1/2 tablespoon butter in a Dutch oven, or a large ovenproof pot with a lid over medium heat. Add half of the beef being careful to not crowd the beef or it will not brown it will just steam. Remove browned beef to a separate plate. Add 1/2 tablespoon butter to the pot and brown remaining beef and then remove to the plate. Note: if your pot is smaller, you may need to brown in three batches.
Add 1/2 tablespoon butter to pot along with onions and mushrooms. Sauté mushrooms until they start to lose most of their liquid, (about 5 minutes). Add minced garlic, sauté until it becomes fragrant about a minute be careful not to burn it.
Add beef broth, red wine, Worcestershire, tomato paste, mustard, salt, pepper, paprika, and dill, stir to incorporate. Return the browned beef to the pot and stir. Turn heat to high, and bring mixture to a boil.
Once mixture boils, turn off the burner, cover pot with a lid, and transfer to the oven. Cook in the oven for 1 1/2 hours.
Remove pot from the oven to the stovetop, simmer uncovered for 20 minutes, to reduce liquid. Add heavy cream and chives, and simmer for another 15 minutes, stirring frequently. Serve over wide zoodles, (zucchini noodles) and garnish with parsley.
ZOODLES: Place spiralized zucchini and or yellow summer squash in a microwavable bowl, salt and pepper to taste, cover the bowl with a plate and microwave on high for 3 minutes. Strain in a colander, and serve topped with the stroganoff. The heat of the stroganoff will do the rest of the cooking.