Slow-Cooker Beef and Tomato Stew

Print Friendly, PDF & Email
Slow-Cooker Beef and Tomato Stew

Slow-Cooker Beef and Tomato Stew

Slow-Cooker Beef and Tomato Stew


1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small

3 medium carrots, cut into 1/4-inch rounds

3 celery stalks, cut into 1/4-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

1/3 cup chopped fresh parsley


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 six bowls and top with yogurt and parsley.

Leave a comment