Step 1: Brown the Beef
In a large skillet, heat olive oil over medium-high heat. Add the beef cubes in batches to avoid crowding the pan. Sear them on all sides until browned, about 2–3 minutes per side. Transfer the browned beef to your slow cooker.

Step 2: Sauté the Aromatics
In the same skillet, reduce heat to medium. Add a bit more oil if needed and sauté the onions for 3–4 minutes, or until soft and translucent. Add the garlic and cook for another minute until fragrant. Transfer everything to the slow cooker.

Step 3: Add the Vegetables and Seasonings
Add carrots and mushrooms to the slow cooker. Stir in the tomato paste, then pour in the red wine and beef broth. Add the dried thyme, bay leaf, salt, and pepper. Stir gently to combine all ingredients evenly.

Step 4: Slow Cook the Stew
Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the vegetables are cooked through. Taste and adjust seasoning if needed.

Step 5: Finish and Serve
Remove the bay leaf. Ladle the stew into bowls or serve over mashed potatoes, buttered noodles, or crusty bread. Garnish with chopped fresh parsley before serving.