Slow-Cooker Buffalo & Tomato Stew

Slow-Cooker Buffalo & Tomato Stew
Ingredients
  • 2-3 lbs. buffalo chuck roast, cut to one inch pieces
  • 1 tablespoon cooking oil
  • 1 large onion, diced
  • 3 medium carrots, cut to round pieces
  • 3 celery stalks, cut into quarter inch pieces
  • 28 ounce can crushed tomatoes
  • 14 ounce can chopped tomatoes
  • 1 cup broth
  • 3 garlic cloves, smashed and peeled
  • salt and pepper
  • 4 cups cooked brown rice
  • 6 tablespoons yogurt
  • ⅓ cup chopped fresh parsley
Instructions
  1. In a large skillet, heat oil over medium heat. 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 meat, tomatoes, broth, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Cover and cook on high, 6-7 hours, stirring occasionally. To serve, divide brown rice and stew among six bowls and top with yogurt and parsley.