Recipes Ingredients Meat & Poultry Beef Recipes Slow-Cooker Beef and Tomato Stew 3.6 (500) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 22, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print