Slow-Cooker Beef and Tomato Stew

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

Slow-Cooker Beef and Tomato Stew

Photo by Susan O.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • cup chopped fresh parsley


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 to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. 2. Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among six bowls and top with yogurt and parsley. Cook's Note To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.


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