Step 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.

Step 2

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