Start by drying the beef stew meat with paper towels, then season generously with salt and black pepper. Chop the yellow onion, carrots, celery, and red potatoes into bite-sized pieces, and mince the garlic.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned beef in batches for about 4-5 minutes until golden-brown on all sides.

Begin layering your ingredients in the crockpot by placing the chopped onions, carrots, and celery at the bottom. Next, add the minced garlic, then the browned beef, followed by the diced red potatoes.

Pour the low-sodium crushed tomatoes and beef broth into the crockpot, followed by the pomegranate juice. Tuck in the bay leaves, and sprinkle the dried thyme, rosemary, and smoked paprika over the top.

Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Once the cooking time is complete, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the stew while on the warm setting.

After thickening, discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Stir in half of the fresh parsley for garnish.