Slow Cooker Beef Stew
Serves: 5
  • 1 tbsp olive oil
  • 1 medium yellow or white onion
  • 4 medium carrots, peeled and cut thin (see picture)
  • 4 celery stalks, cut thin
  • ~2 lb chuck roast, cut into bite-size cubes
  • 1 28oz can crushed tomatoes, with juice
  • 1 cup low-sodium, fat-ree chicken broth
  • salt and pepper
  • serve over white or brown rice
  1. Heat olive oil over medium heat. Cook onion, carrot, and celery for 10 minutes, or until veggies are soft.
  2. Add to the slow cooker. Add remaining ingredients (except the rice).
  3. Set the cooker for 6 hours and stir occasionally.
  4. Serve over white or brown rice. We used short grain brown rice (pictured above)
Recipe by Modern Martha at