Slow Cooker Beef And Tomato Stew Recipe

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 

Preparation

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.

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

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