Begin by carefully trimming any excess fat from the beef stew meat and cubing it into bite-sized pieces. Dice a yellow onion, chop carrots, celery, and quarter the red potatoes; mincing garlic cloves adds an aromatic depth.

In a large skillet, heat olive oil over medium-high heat. Add cubed beef and brown it for about 4-5 minutes. Transfer browned beef to the slow cooker.

Place diced onion, chopped carrots, and celery at the bottom of the slow cooker. Then add the browned beef on top, followed by quartered potatoes. Sprinkle minced garlic over everything.

Pour low-sodium crushed tomatoes and beef broth over the beef and vegetable layer. Add non-alcoholic red wine substitute if using. Gently stir together.

Tuck in bay leaves, thyme, rosemary, and smoked paprika. Season with salt and pepper to taste.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

If you prefer a thicker stew, mix cornstarch with cold water in a small bowl to create a slurry. Stir into the stew during the last 2-3 minutes of cooking.

Once done, remove bay leaves and stir in half of the chopped parsley. Garnish with remaining parsley before serving.