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| Courtesy Martha Stewart! |
Ingredients
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1 tablespoon extra-virgin olive oil
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1 large yellow onion, diced small
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3 medium carrots, cut into 1/4-inch rounds
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3 celery stalks, cut into 1/4-inch pieces
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2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
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1 can (28 ounces) crushed tomatoes
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1 cup low-sodium chicken broth
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3 garlic cloves, smashed and peeled
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Coarse salt and ground pepper
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4 cups cooked brown rice
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6 tablespoons nonfat plain Greek yogurt
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1/3 cup chopped fresh parsley
Directions
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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 six bowls and top with yogurt
and parsley.Thanks Martha Stewart!
Thank you for the slow cooker recipe.