Begin by patting the beef stew meat dry and seasoning with salt and pepper. Prepare the vegetables by dicing the onion, peeling and cutting the carrots, cleaning the celery, and quartering the red potatoes.

In a large skillet, heat olive oil. Brown the beef cubes in batches for 3-4 minutes until golden brown, then transfer to a plate.

In your crockpot, layer diced onion, followed by carrots and celery. Add minced garlic, then top with the browned beef and quartered potatoes.

Pour crushed tomatoes, beef broth, and pomegranate juice over the ingredients. Add bay leaves, thyme, rosemary, and smoked paprika. Stir gently.

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

For a thicker stew, mix cornstarch with cold water and stir into the broth in the last few minutes of cooking.

Remove bay leaves before serving. Adjust seasonings if needed and stir in half of the parsley. Serve hot, garnished with remaining parsley.