Trim any excess fat from the beef stew meat and cut it into 1-inch cubes. Season with salt and pepper.

Finely dice the yellow onion and chop the carrots and celery into 1-inch pieces. Quarter the red potatoes and mince the garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, searing until golden-brown, about 3-4 minutes per side.

Remove the beef and deglaze the skillet with non-alcoholic red wine substitute, scraping up the browned bits.

In the slow cooker, layer the diced onions, carrots, celery, and minced garlic. Add the seared beef and quartered potatoes, then pour in the crushed tomatoes and beef broth.

Sprinkle bay leaves, dried thyme, rosemary, and smoked paprika over the ingredients. Stir gently and adjust seasoning to taste with salt and pepper.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Avoid lifting the lid during cooking to maintain heat.

For a thicker stew, mix 2 tablespoons of cornstarch with 2-3 tablespoons of cold water and stir into the stew 30 minutes before serving.

Once cooked, remove bay leaves and adjust seasoning if needed. Stir in freshly chopped parsley and serve hot with bread or salad.

Allow the stew to cool, then store in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently when ready to enjoy.