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
• 2pounds beef chuck, fat trimmed, cut into 1-inch pieces
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium beef broth
• 3 garlic cloves, smashed and peeled
• Coarse salt and ground pepper
• 1/3 cup chopped fresh parsley
•  3 bay leaves

Directions

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, bay leaves  and 1/4 teaspoon pepper.
2. Cover and cook on high, 8 hours, stirring occasionally. To serve top with parsley.