Slow-Cooker Beef and Tomato Stew

3.6

(500)

10 Reviews

By

Updated on December 22, 2017

Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.

Ingredients

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into ¼-inch rounds
3 celery stalks, cut into ¼-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt
⅓ cup chopped fresh parsley

Directions

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.

Standard

Cook's Notes

Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat. Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow cooker. Use bulgur in place of brown rice, if you like.

To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.

Originally appeared: Everyday Food, January/February 2012