Preparation

1. Pat the beef chuck cubes dry with paper towels and season evenly with salt and black pepper.
2. Heat olive oil in a large skillet and sear the beef cubes for about 2 minutes per side.
3. Transfer the browned beef into a slow cooker and layer with chopped Yukon Gold potatoes.
4. Add sliced carrots, celery, diced onion, and minced garlic over the top.
5. Whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth.
6. Pour the broth mixture over the beef and vegetables.
7. Stir in thyme, rosemary, and smoked paprika, then add bay leaves.
8. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
9. Remove bay leaves and mix cornstarch with cold water to create a slurry.
10. Stir the slurry into the stew and cook on HIGH for another 20 minutes.
11. Garnish with parsley before serving.
12. Let the stew rest for 5 minutes before serving hot.