I’m cold. Right now, as I write this. Freezing. Winter is definitely on the way!
A lot of people in the SlimGenics Community ask for slow cooker recipes, and this week’s recipe is perfect for the slow cooker as well as the stovetop. Either way, your house will be filled with the smell of warmth, because this dish is 100 percent warmth! Boneless beef chuck roast does very well in slow-cooking methods, which tenderizes the meat and infuses it with the flavor you cook it in–in this case, paprika. Paprika is a spicy red powder ground from peppers in the Capsicum family. My favorite paprika is Hungarian, but you can use any kind in this healthy, family-friendly dish.
- 2 tomatoes
- 1 tsp. olive oil
- 8 oz. boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 1/2 tsp. Morton® Lite Salt, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. paprika, divided
- 1 tsp. caraway seeds
- 3 stalks celery, chopped
- 5 green onions, cut into half-inch pieces
- 2 cloves garlic, minced
- 1/2 C. cooked brown rice
- 2 Tbsp. nonfat Greek yogurt
- 1 Tbsp. parsley, minced
Preheat oven to 475 degrees F.
Cut tomatoes in half and remove core. Place on baking sheet coated with zero-calorie cooking spray, and cook in preheated oven for 10 minutes, or until skin is blistered and dark brown. Remove from oven and let cool for 5 minutes. Carefully remove and discard skins from tomatoes, set aside.
In a skillet set over high heat, cook beef cubes in olive oil. Sprinkle with half of salt and pepper. Cook until well browned on all sides. Add half of paprika and caraway seeds. Stir and cook for 5 minutes. Add celery and green onions with remaining paprika; combine. Add reserved tomatoes with any juices that have accumulated on pan, stir to combine, breaking up tomatoes. Add garlic and two tablespoons of water, if mixture seems dry.
Bring to a boil. Cover and reduce heat to low. Simmer for 1 1/2 to 2 hours, adding more water, if needed, though sauce should be thick.
Serve beef over brown rice and top with dollop of nonfat Greek yogurt. Sprinkle with fresh minced parsley, if desired.
NOTE: This dish can be quadrupled and, just after all ingredients are combined in the skillet, added to a slow cooker. Cook for 6-8 hours on low. Leftovers can be frozen.
Makes 2 servings