Cube the beef stew meat into bite-sized pieces, trimming any excess fat. Chop the yellow onion, carrots, celery, and red potatoes into uniform pieces.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the cubed beef and sear until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

In the slow cooker, layer the chopped onion, carrots, celery, and potatoes. Add the browned beef and minced garlic, spreading the vegetables evenly.

Pour in crushed tomatoes and beef broth, followed by the non-alcoholic red wine if using. Add bay leaves, thyme, rosemary, and smoked paprika.

Sprinkle salt and pepper generously, then stir gently to mix all ingredients.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is tender.

If desired, mix 2 tablespoons of cornstarch with cold water to create a slurry. Stir this into the stew 30 minutes before serving.

Once cooked, remove the bay leaves and stir in chopped parsley before serving. Ladle into bowls and enjoy!