Maybe it’s all the Irish beef stew recipes I’m seeing as St. Patrick’s Day approaches, but I have had a serious hankering for some slow cooked red meat. The problem is that I have been trying to eat healthy these days. As badly as I want to cook me some Ina Garten Beef Bourguignon, I know that a tub of butter and a bottle of wine is not what I need. Luckily, Everyday Food featured this recipe for slow cooker beef and tomato stew. There’s nothing in it that is bad for you — it’s just beef and a bunch of veggies — onion, celery, carrots, tomatoes, garlic — and chicken broth. After cooking for six hours in the slow cooker, it turned into a smooth, tender delight. I served it over brown rice with a little Greek yogurt (which I always use instead of sour cream these days, and it’s amazing) and everyone wanted seconds. It was hearty and guilt-free. What could be better than that?
Click through to marthastewart.com for the full the recipe.
Wanna have a great St. Patrick’s Day party? Serve this stew with some rainbow cupcakes for dessert!