It is cold and snowy here today...and I just got my new edition of Every Day Food. This one looks like a great recipe to try out!
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
3 medium carrots, cut into 1/4 inch rounds
3 celery stalks, cut in 1/4 inch pieces
2 lbs beef chuck, fat trimmed, cut into 1 inch pieces
1 can (28oz) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves smashed and peeled
coarse salt and black pepper
Optional:
6 tablespoons Greek yogurt
1/3 cup chopped parsley
4 cups cooked brown rice or bulgur
1. In a large skillet, heat oil over medium. Add onion, carrots, celery and cook, stirring frequently, until veggies are softened (about 10 minutes)
2. Transfer mixture to a 5-6 quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, 1/4 teaspoon pepper.
3. Cover and cook on high for 6 hours, stirring occasionally.
4. Serve over brown rice (or bulgur) and top with Greek yogurt and parsley.
*To store: Put in an air tight container in the fridge for up to 3 days or in the freezer for 3 months.
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