Slow-Cooker Beef and Tomato Stew

INGREDIENTS

• 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
• Coarse salt and ground pepper
• 4 cups cooked brown rice
• 6 tablespoons nonfat plain Greek yogurt
• 1/3 cup chopped fresh parsley