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Slow-Cooker Beef and Tomato Stew

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Recipe photo courtesy of Standard

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

Source: Everyday Food, January/February 2012

Ingredients

Directions

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.

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  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply

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