- Heat olive oil in a large skillet over medium-high heat. Season your stew meat with salt and pepper. Sear the beef in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the beef to the slow cooker.
- Add the chopped onion, garlic, carrots, and potatoes to the slow cooker, surrounding the beef.
- Pour some beef broth or red wine into the hot skillet to deglaze, scraping up any browned bits. Pour this mixture into the slow cooker.
- Add the remaining beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Enjoy!
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