Beef and Tomato Stew

By dorchuk

Ingredients

• 1 T 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 lbs beef chuck, fat trimmed cut into 1 inch pieces
• 1 can 28 oz crushed tomatoes
• 1 C low sodium chicken broth
• 3 garlic cloves, smashed and peeled
• Salt and ground pepper
• 4 C cooked brown rice
• 6 T nonfat plain Greek yogurt
• 1/3 C chopped fresh parsley

Details

Servings 6

Preparation

Step 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 into a 5 to 6 qt slow cooker and add beef, tomatoes, broth, garlic, 1 tsp salt and 1/4 tsp pepper
Cover an cook on high, 6 hours, stirring occasionally.