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Slow-Cooker Beef and Tomato Stew

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

Slow-Cooker Beef and Tomato Stew

Photography: Standard

Source: Everyday Food, January/February 2012

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Note

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

Eat Smart: 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.

Reviews (11)

  • Linn 29 Jun, 2014

    Made the recipe as written . The flavor was very good. Family enjoyed it! Serving it over brown rice really makes the dish. I added a dollop of sour cream (didn't have the yogurt). The only thing I think I'd do when I make it again would be to add some beef bullion or even a 1/2 cup of beef broth (in addition to the chicken broth). I think it would add more depth to the flavors.

  • TwoPenceGypsy 25 Feb, 2014

    This turned out beautifully for us. This recipe was tender and very well flavored, and complimented the brown rice very well! We felt that it did not have enough veggies in it, so the leftovers, I threw in about a pound of green beans and they cooked up perfectly while the slow cooker was cooling down! Tasted a bite and that was better for us veggie lovers. ~smile~ Happy cooking everyone!

  • phaino 11 Nov, 2013

    is pre-cooking the vegetables absolutely necessary? I understand searing the meat first but not the veggies. #1 pro of the slow-cooker (for me) is fewer dishes and wonder what would happen if I didn't sautee the veggies first....

  • LatinMi 4 Nov, 2013

    I will definitely make this again. I haven't had a lot of luck with the slow cooker but this recipe gives me hope. I mostly followed the recipe, except I used beef broth. Also I didn't care for the fresh parsley on top so I will leave that out. Also I added mushrooms for last 10 minutes. Only negative is this did need more frequent stirring and I use the crockpot for times I'm not home all day to cook so it stuck to the bottom a little. Oh and I dredged beef in flour with salt and pepper.

  • lauren01 8 Mar, 2013

    This is a keeper! Took the advice of the reviewer who added the can of hand crushed plum tomatoes. Otherwise followed the recipe as is.

  • Helen60 19 Feb, 2013

    Sorry I didnt see the side bar, I have a copy now!!!!Thanks!!!

  • Helen60 19 Feb, 2013

    |Great recipe but how do I get it to print for my file ????

  • katbetty 16 Jan, 2013

    We don't eat beef, so I make this recipe with pork shoulder. I like to double the veggies and add diced fennel to the mix. This last time I made it, I added a can of cannellini beans, and we liked it even better. Great dish!

  • SB21 5 Jan, 2012

    I made this recipe with a few modifications...I used beef broth in place of the chicken stock and added a can of plum tomatoes that I crushed by hand. I also seasoned heavier with salt and pepper...was a HUGE hit with a house full of men! Will definitely make again!

  • SB21 5 Jan, 2012

    I made this recipe with a few modifications...I used beef broth in place of the chicken stock and added a can of plum tomatoes that I crushed by hand. I also seasoned heavier with salt and pepper...was a HUGE hit with a house full of men! Will definitely make again!

  • SB21 5 Jan, 2012

    I made this recipe with a few modifications...I used beef broth in place of the chicken stock and added a can of plum tomatoes that I crushed by hand. I also seasoned heavier with salt and pepper...was a HUGE hit with a house full of men! Will definitely make again!

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