Saturday, February 25, 2012

slow-cooker beef and tomato stew... 6 hours and 15 minutes

the goods:

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
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt
1/3 cup chopped fresh parsley

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.

Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among bowls and top with yogurt and parsley.

This was great the first night, but when I had the leftovers for lunch the next day it was even better!

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