Serves 10
500 min
Slow-Cooker Beef and Tomato Stew
Recipe GLPR273399eb519c1f
A hearty, rustic beef stew featuring tender braised beef chuck, aromatic vegetables, and rich tomato broth, gently simmered for hours until the meat becomes melt-in-your-mouth tender. Served over warm brown rice with a dollop of creamy Greek yogurt and fresh parsley for brightness.
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Ingredients
1 tablespoon Extra-virgin olive oil
1 whole Large yellow onion, diced small
3 whole Medium carrots, cut into ¼-inch rounds
3 whole Celery stalks, cut into ¼-inch pieces
2 pounds Beef chuck, fat trimmed, cut into 1-inch pieces
28 ounces Crushed tomatoes
1 cup Low-sodium chicken broth
3 whole Garlic cloves, smashed and peeled
to taste Coarse salt
to taste Ground black pepper
4 cups Cooked brown rice
6 tablespoons Nonfat plain Greek yogurt
⅓ cup Fresh parsley, chopped
Directions
Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the beef pieces on all sides until golden-brown, about 8–10 minutes total. Season each batch with a pinch of salt and pepper as it cooks. Transfer the browned beef to your slow cooker.
Add the diced onion, carrot rounds, and celery pieces to the same skillet and sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes. This helps release their natural flavors and builds deeper taste in the stew.
Transfer the sautéed vegetables to the slow cooker with the beef. Add the smashed garlic cloves, crushed tomatoes, and chicken broth. Stir gently to combine, ensuring the liquid surrounds the meat and vegetables.
Cover the slow cooker and set it to low heat. Cook for 8 hours (or on high for 5–6 hours) until the beef is very tender and easily breaks apart with a fork. The long, gentle cooking will make the meat melt-in-your-mouth tender.
Taste the stew and season with additional salt and pepper as needed. The flavors should be rich and well-balanced.
Prepare or reheat the cooked brown rice just before serving, dividing it evenly among 10 serving bowls.
Ladle the warm stew over the rice in each bowl. Top each portion with about ½ tablespoon of plain Greek yogurt and a generous sprinkle of fresh chopped parsley. Serve immediately and enjoy the warm, comforting flavors.
