Begin by patting the beef dry and seasoning it generously with salt and black pepper. Dice the yellow onion and chop the carrots, celery, and red potatoes into 1-inch pieces.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned beef in batches, searing it until golden-brown on all sides, about 3-4 minutes per side.

Transfer the seared beef to your crockpot and start layering the diced ingredients, beginning with the onions, followed by carrots and celery, then minced garlic, and finally, the browned beef topped with quartered red potatoes.

Pour in the crushed tomatoes, beef broth, and pomegranate juice ensuring the liquid covers the ingredients. Sprinkle in the thyme, rosemary, smoked paprika, and bay leaves. Stir gently.

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

If a thicker consistency is desired, combine cornstarch with cold water in a small bowl, whisk until smooth, and stir into the stew during the last 10-15 minutes of cooking.

Remove bay leaves. Taste and adjust seasoning as needed, then stir in the fresh parsley before serving.