Slow Cooker Beef and Tomato Stew

Slow Cooker Beef and Tomato Stew

from noblepig.com
375 min

You’re going to love the rich, hearty flavors of this slow cooker beef and tomato stew. It’s that kind of comforting, tomato-rich stew that’s perfect when the temperatures start to dip. With tender beef and deep, simmered flavors, it always feels just right.

Ingredients

  • 1 tbsp. olive oil
  • 1 large yellow onion, diced small
  • 3 medium carrots, sliced into coins
  • 3 celery stalks, sliced into 1/4" pieces
  • 2 lbs. beef chuck roast, fat well-trimmed, cut into 1" pieces
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • brown or white rice
  • sour cream
  • minced parsley

Directions

  1. 1

    In a large skillet, warm the oil over medium heat. Add the onions, carrots, and celery, and sauté, stirring regularly, until the vegetables are tender, about 10 minutes.

  2. 2

    Transfer the mixture to a 6–7 quart slow cooker, and add the beef, tomatoes, broth, garlic, salt, and pepper. Stir to combine

  3. 3

    Cover the slow cooker and set it to cook on high for 6 hours, stirring gently every 1-1/2 hours to enhance the flavors.

  4. 4

    To serve, portion out the brown rice and ladle the stew into six bowls. Finish each with a dollop of sour cream and a sprinkle of minced parsley.