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1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Top each serving with Gremolata. Makes 6 servings.
1. Stir together parsley, lemon peel, and garlic.