slow cooker beef and tomato stew

This stew is rich, hearty and satisfying.  Perfect for a wintry night.

slow cooker beef and tomato stew (Everyday Food Magazine, Jan/Feb 2012)
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, minced
coarse salt and ground pepper
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt (or light sour cream)
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 six bowls and top with sour cream and parsley.  To store, refrigerate stew in an airtight container up to 3 days or freeze up to 3 months.