slow-cooker beef and tomato stew... 6 hours and 15 minutes

the goods:

1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small

3 medium carrots, cut into 1/4-inch rounds

3 celery stalks, cut into 1/4-inch pieces

2 pounds beef chuck, fat trimmed, cut into 1-inch pieces

1 can (28 ounces) crushed tomatoes

1 cup low-sodium chicken broth

3 garlic cloves, smashed and peeled

4 cups cooked brown rice

6 tablespoons nonfat plain Greek yogurt

1/3 cup chopped fresh parsley

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.

Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among bowls and top with yogurt and parsley.

This was great the first night, but when I had the leftovers for lunch the next day it was even better!