Slow-cooker beef and tomato stew

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I came upon this recipe in Everyday Food, a small recipe booklet from the kitchens of Martha Stewart. I love this little magazine. It is always chuck-full of delicious recipes and ideas. I have made many of them and Martha never disappoints. I was so happy to see a slow-cooker recipe in the latest issue and it was the first meal I made in my new slow-cooker.
And I have to say it was a success. I put the ingredients in the cooker, turned it on and went to work. 7 hours later I was having a delicious stress free dinner with my family (and have I mentioned clean up is a breeze?) So get out that dusty slow-cooker you have stored away and enjoy this healthy, tasty meal. 

Slow-cooker beef and tomato stew

1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small

3 medium carrots cut into bite sized rounds

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

2 pounds stew meat

1 can (28 ounces) crushed tomatoes

1 cup low-sodium chicken broth

3 garlic cloves, smashed and peeled

coarse salt and freshly ground pepper

4 cups brown rice

Non-fat Greek yogurt

1/3 cup chopped fresh parsley

In a large skillet, heat oil over medium heat. Add onion, carrots, and celery and cook stirring frequently until vegetables are softened, about 10 minutes.

Transfer mixture to a 5-6 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 (my husbands job!)

Keep warm while making the rice.

Top with yogurt and parsley (I loved the creamy tang of the yogurt on this!)

Enjoy!