Step 1
Start by prepping your ingredients. Cut the beef into 1-inch chunks if it’s not already done. Dice the potatoes (no need to peel Yukon Golds unless you prefer), slice the carrots, chop the onion, and mince the garlic.

Step 2
In a large skillet over medium-high heat, add a tablespoon of olive oil. Sear the beef chunks for 2-3 minutes on each side until browned. This step adds flavor but can be skipped if you’re short on time. Transfer the seared beef to your slow cooker.

Step 3
Add the chopped potatoes, sliced carrots, and onions into the slow cooker. Pour in the beef broth and add the minced garlic and tomato paste. Stir everything gently to combine and coat the ingredients in the tomato paste.

Step 4
Sprinkle in the salt, pepper, paprika, dried thyme, and onion powder. Give everything one more good mix to make sure the spices are evenly distributed throughout the dish.

Step 5
Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours. The beef should be fall-apart tender, and the potatoes should be fully cooked but still holding their shape.

Step 6
Optional step for a thicker sauce: About 15 minutes before serving, mix the cornstarch with cold water in a small bowl to form a slurry. Stir this into the slow cooker, cover again, and let it cook for another 10-15 minutes to thicken the broth into a rich, gravy-like sauce.

Step 7
Taste and adjust seasoning if needed. Sprinkle with fresh chopped parsley for a pop of color and a fresh finish.

Step 8
Serve hot, either in bowls on its own or with a side of warm bread or salad. Store leftovers in airtight containers in the fridge or freeze for future meals.