Begin by cutting the beef stew meat into 1-inch cubes, patting them dry, and seasoning with salt and pepper. Chop the yellow onion, carrots, celery, and red potatoes into 1-inch pieces.

In a large skillet, heat olive oil. Add the seasoned beef in batches, browning each side for about 3-4 minutes.

At the bottom of your slow cooker, place the diced onions, celery, and carrots. Sprinkle the minced garlic over the vegetables, then add the browned beef on top, followed by the quartered potatoes.

Pour in the crushed tomatoes, beef broth, and remaining pomegranate juice over the layered ingredients. Tuck in the bay leaves and sprinkle dried thyme, rosemary, and smoked paprika.

Cover the slow cooker and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. Do not lift the lid during cooking.

If you desire a thicker consistency, whisk together cornstarch with cold water until smooth and stir it into the warm stew, cooking for an additional 2-3 minutes.

Before serving, remove bay leaves and adjust seasoning. Stir in chopped fresh parsley before serving.