Beef Stew with Tomatoes
2 pounds beef, trimmed, cut into 1-inch pieces
2 tablespoon vegetable oil
1 onion, medium diced
3 medium carrots, sliced ¼-inch thick
3 celery stalks, sliced ¼-inch thick
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes in their juice
1 cup beef broth
3 garlic cloves, peeled
6 tablespoons sour cream
¼ cup chopped fresh parsley
salt and pepper to taste
Place a large, deep skillet over high heat.
Season the beef with salt and pepper.
Add 1 tablespoon of the oil followed by ½ of the beef to the skillet and brown well on all sides, cooking about 12 minutes.
Repeat with the remaining oil and beef.
Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.
Set the slow cooker to high and cook for 6 hours, stirring occasionally.
Serve the stew with sour cream and sprinkle with parsley.