Slow-Cooker Beef and Tomato Stew
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, medium (3)
- Celery stalks, cut into 1/4-inch pieces (3)
- Parsley, fresh (1/3 cup)
- Tomatoes (1 can)
- Yellow onion, large (1)
- Meat
- Beef chuck (2 pounds)
- Canned Goods
Chicken broth, low-sodium (1 cup)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil, extra-virgin (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Brown rice, cooked (4 cups)
- Dairy
- Greek yogurt, nonfat plain (6 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 18, 2012 (1 year ago).
40 people saved this recipe.
