Instructions:
Place the beef cubes in a slow cooker.
Add the chopped potatoes, carrots, celery, onion, and garlic to the slow cooker.
In a separate bowl, whisk together the beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Pour the mixture over the beef and vegetables in the slow cooker.
Cover the slow cooker and cook on low heat for 8-10 hours, or until the beef is tender and the vegetables are soft.
In a small bowl, whisk together the cornstarch and cold water. Pour the mixture into the slow cooker and stir to combine.
Cover the slow cooker and cook on high heat for an additional 20-30 minutes, or until the sauce has thickened.
Serve the stew hot, garnished with fresh parsley, if desired. Enjoy!
