1. 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.
2. Cover and cook on high, 6 hours, stirring occasionally. To serve,
divide brown rice and stew among six bowls and top with yogurt
and parsley.
Originally Submitted
2/23/2013
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