Hearty Beef Stew with Tomatoes
Recipe type: Slow-Cooker
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
- 2 pounds beef chuck, trimmed, cut into 1-inch pieces
- 2 tablespoon vegetable oil
- 1 onion, medium diced
- 3 medium carrots, sliced 1/4-inch thick
- 3 celery stalks, sliced 1/4-inch thick
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes in their juice
- 1 cup beef broth
- 3 garlic cloves, peeled
- 6 tablespoons sour cream
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- Place a large, deep skillet over high heat.
- Season the beef with salt and pepper.
- Add 1 tablespoon of the oil followed by 1/2 of the beef to the skillet and brown well on all sides, cooking about 12 minutes.
- Repeat with the remaining oil and beef.
- Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.
- Set the slow cooker to high and cook for 6 hours, stirring occasionally.
- Serve the stew with sour cream and sprinkle with parsley.

Recipe by Daydream Kitchen at http://www.daydreamkitchen.com/2013/03/hearty-beef-stew-with-tomatoes/
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