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Read the full recipe after the video.
beef-tomatoe-stew-med107845.jpg
Ingredients
Ingredient Checklist
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
Cook's Notes
Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat. Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow cooker. Use bulgur in place of brown rice, if you like.To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.
Gallery
Read the full recipe after the video.
beef-tomatoe-stew-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
beef-tomatoe-stew-med107845.jpg
beef-tomatoe-stew-med107845.jpg
Ingredients
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
Directions
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 6 bowls and top with yogurt and parsley.
Cook's Notes
Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat. Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow cooker. Use bulgur in place of brown rice, if you like.To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.
Cook’s Notes
Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat. Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow cooker. Use bulgur in place of brown rice, if you like.
Reviews (13)
Add Rating & Review
500 Ratings
5 star values:
87
4 star values:
200
3 star values:
134
2 star values:
66
1 star values:
13
Load More Reviews
Reviews (13)
Add Rating & Review
500 Ratings
5 star values:
87
4 star values:
200
3 star values:
134
2 star values:
66
1 star values:
13
Add Rating & Review
500 Ratings
5 star values:
87
4 star values:
200
3 star values:
134
2 star values:
66
1 star values:
13
500 Ratings
5 star values:
87
4 star values:
200
3 star values:
134
2 star values:
66
1 star values:
13
500 Ratings
5 star values:
87
4 star values:
200
3 star values:
134
2 star values:
66
1 star values:
13
- 5 star values:
- 87
- 4 star values:
- 200
- 3 star values:
- 134
- 2 star values:
- 66
- 1 star values:
- 13
Martha Stewart Member
Rating: 5 stars
12/22/2018
I used Sour Cream light, vs. Yogurt.
Martha Stewart Member
Rating: 5 stars
12/04/2017
I made the recipe as described and it turned out perfect! My husband asks me to make it often all year round.
Martha Stewart Member
Rating: 5 stars
06/29/2014
Made the recipe as written . The flavor was very good. Family enjoyed it! Serving it over brown rice really makes the dish. I added a dollop of sour cream (didn't have the yogurt). The only thing I think I'd do when I make it again would be to add some beef bullion or even a 1/2 cup of beef broth (in addition to the chicken broth). I think it would add more depth to the flavors.
Martha Stewart Member
Rating: Unrated
02/25/2014
This turned out beautifully for us. This recipe was tender and very well flavored, and complimented the brown rice very well! We felt that it did not have enough veggies in it, so the leftovers, I threw in about a pound of green beans and they cooked up perfectly while the slow cooker was cooling down! Tasted a bite and that was better for us veggie lovers. ~smile~ Happy cooking everyone!
Martha Stewart Member
Rating: Unrated
11/11/2013
is pre-cooking the vegetables absolutely necessary? I understand searing the meat first but not the veggies. #1 pro of the slow-cooker (for me) is fewer dishes and wonder what would happen if I didn't sautee the veggies first....
Martha Stewart Member
Rating: Unrated
11/04/2013
I will definitely make this again. I haven't had a lot of luck with the slow cooker but this recipe gives me hope. I mostly followed the recipe, except I used beef broth. Also I didn't care for the fresh parsley on top so I will leave that out. Also I added mushrooms for last 10 minutes. Only negative is this did need more frequent stirring and I use the crockpot for times I'm not home all day to cook so it stuck to the bottom a little. Oh and I dredged beef in flour with salt and pepper.
Martha Stewart Member
Rating: Unrated
03/08/2013
This is a keeper! Took the advice of the reviewer who added the can of hand crushed plum tomatoes. Otherwise followed the recipe as is.
Martha Stewart Member
Rating: Unrated
02/19/2013
Sorry I didnt see the side bar, I have a copy now!!!!Thanks!!!
Martha Stewart Member
Rating: Unrated
02/19/2013
|Great recipe but how do I get it to print for my file ????
Martha Stewart Member
Rating: Unrated
01/16/2013
We don't eat beef, so I make this recipe with pork shoulder. I like to double the veggies and add diced fennel to the mix. This last time I made it, I added a can of cannellini beans, and we liked it even better. Great dish!
Martha Stewart Member
Rating: Unrated
01/05/2012
I made this recipe with a few modifications...I used beef broth in place of the chicken stock and added a can of plum tomatoes that I crushed by hand. I also seasoned heavier with salt and pepper...was a HUGE hit with a house full of men! Will definitely make again!
Martha Stewart Member
Rating: 5 stars
12/22/2018
I used Sour Cream light, vs. Yogurt.
Rating: 5 stars
Rating: 5 stars
12/04/2017
I made the recipe as described and it turned out perfect! My husband asks me to make it often all year round.
Rating: 5 stars
06/29/2014
Made the recipe as written . The flavor was very good. Family enjoyed it! Serving it over brown rice really makes the dish. I added a dollop of sour cream (didn't have the yogurt). The only thing I think I'd do when I make it again would be to add some beef bullion or even a 1/2 cup of beef broth (in addition to the chicken broth). I think it would add more depth to the flavors.
Rating: Unrated
02/25/2014
This turned out beautifully for us. This recipe was tender and very well flavored, and complimented the brown rice very well! We felt that it did not have enough veggies in it, so the leftovers, I threw in about a pound of green beans and they cooked up perfectly while the slow cooker was cooling down! Tasted a bite and that was better for us veggie lovers. ~smile~ Happy cooking everyone!
Rating: Unrated
Rating: Unrated
11/11/2013
is pre-cooking the vegetables absolutely necessary? I understand searing the meat first but not the veggies. #1 pro of the slow-cooker (for me) is fewer dishes and wonder what would happen if I didn't sautee the veggies first....
Rating: Unrated
11/04/2013
I will definitely make this again. I haven't had a lot of luck with the slow cooker but this recipe gives me hope. I mostly followed the recipe, except I used beef broth. Also I didn't care for the fresh parsley on top so I will leave that out. Also I added mushrooms for last 10 minutes. Only negative is this did need more frequent stirring and I use the crockpot for times I'm not home all day to cook so it stuck to the bottom a little. Oh and I dredged beef in flour with salt and pepper.
Rating: Unrated
03/08/2013
This is a keeper! Took the advice of the reviewer who added the can of hand crushed plum tomatoes. Otherwise followed the recipe as is.
Rating: Unrated
02/19/2013
Sorry I didnt see the side bar, I have a copy now!!!!Thanks!!!
|Great recipe but how do I get it to print for my file ????
Rating: Unrated
01/16/2013
We don't eat beef, so I make this recipe with pork shoulder. I like to double the veggies and add diced fennel to the mix. This last time I made it, I added a can of cannellini beans, and we liked it even better. Great dish!
Rating: Unrated
01/05/2012
I made this recipe with a few modifications...I used beef broth in place of the chicken stock and added a can of plum tomatoes that I crushed by hand. I also seasoned heavier with salt and pepper...was a HUGE hit with a house full of men! Will definitely make again!
All Reviews for Slow-Cooker Beef and Tomato Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Slow-Cooker Beef and Tomato Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
