Slow-Cooker Beef and Tomato Stew

By Suzolson

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

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

Step 1

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.