Slow Cooker Beef and Tomato Stew
Unruly Bliss
- Yield: 6 servings
Ingredients
- 1tablespoon extra-virgin olive oil
- 1large yellow onion, diced small
- 3medium carrots, diced into 1/4 inch rounds {I used baby carrots.}
- 3stalks celery, cut into 1/4 inch pieces
- 2pounds beef chuck, fat trimmed, cut into 1 inch pieces
- 1can crushed tomatoes {28 ounces}
- 1can diced tomatoes {15 ounces}
- 1cup low-sodium beef broth
- 3cloves garlic, smashed and peeled
- coarse salt and ground pepper
- 4cups cooked brown rice
- nonfat plain Greek yogurt or sour cream
- 1/3cup chopped fresh parsley
Instructions
- Heat the oil over medium heat in a large skillet. Add the onion, carrots, and celery and cook them until they are softened {about 10 minutes}. Transfer the vegetables to a 5 to 6 quart slow cooker and add the beef, tomatoes, broth, garlic, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
- Cover your slow cooker and set it on high for approximately 6 hours {my slow-cooker is an overachiever and does a 6 hour job in 4}, stirring occasionally. When it’s ready, divide some brown rice and stew among six bowls and top them with yogurt {or sour cream} and parsley.
Notes:
It’s better to use Greek yogurt in place of sour cream to garnish chilis and stews to get that creamy tang without the fat. You can also use top or bottom round beef for a leaner cut.
Recipe courtesy of self-taught home cook, TiAn Vetter, who went from burning a boxed tuna bake to developing and perfecting her own Spanakopita recipe for her blog Unruly Bliss. She wakes up every morning excited with the possibilities for what to make for dinner and is grateful for her hungry husband who is willing to try anything.
