Slow Cooker Beef and Tomato Stew

Yield 6 servings



  1. Heat the oil over medium heat in a large skillet.  Add the onion, carrots, and celery and cook them until they are softened (about 10 minutes).  Transfer the vegetables to a 5 to 6 quart slow cooker and add the beef, tomatoes, broth, garlic, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
  2. Cover your slow cooker and set it on high for approximately 6 hours (my slow-cooker is an overachiever and does a 6 hour job in 4), stirring occasionally.  When it’s ready, divide some brown rice and stew among six bowls and top them with yogurt (or sour cream) and parsley.


  • It’s better to use Greek yogurt in place of sour cream to garnish chilis and stews to get that creamy tang without the fat.  And you can 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.

Recipe by Unruly Bliss at