Beef and Tomato Stew

Instead of soup this week, I decided to make a beef stew because I didn't want to burn myself out on soups.  This recipe is also in the Everyday Food monthly magazine.

Instead of carrots, I used butternut squash.  Really tasty.

1 tbsp extra virgin olive oil

1 large yellow onion, diced small

3 medium carrots, cut into 1/4 inch rounds (or 1 butternut squash peeled, cored, and chopped)

3 celery stalks, cut into 1/4 inch pieces

2 lbs beef chuck, fat trimmed, cut into 1 inch pieces (I just threw the whole thing in and tore it apart after it cooked)

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 (or basmati rice)

6 tbsp greek yogurt (plain, non fat)

1/2 cup fresh parsley

In a large skillet, heat oil over medium.  Add onion, carrots (or squash), and celery and cook, stirring frequently, until vegetables are softened, 10 minutes.  Transfer mixture to 5 to 6 quart slow cooker and add beef, tomatoes, broth, garlic, 1 tsp salt, and 1/4 tsp ground 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.  

Steve wanted to show the squash...

Again, genius slow cooker bags save the day on clean up!

Happy cooking!