Beef Casserole

Directions

• Place the onions, carrots, celery, red potatoes, turnips, parsnip, tomato paste, beef broth, dried thyme, dried parsley, oregano, and dried bay leaves into a large slow cooker. Add the stew meat in a large bowl and season liberally with salt and pepper. Toss the meat until it is fully coated. Set the meat aside.
• Over a medium heat, heat the olive oil in a frying pan. Add the garlic and sauté for about 30 seconds or until fragrant is released. 
• Add the meat and let the beef cook without stirring for a few minutes to allow the meat to brown on one side. 
• Stir and repeat until all sides of the beef pieces are browned. Add the cooked beef to the slow cooker and stir to combine with the vegetables.
• Place the lid on the slow cooker and cook on high for five hours.
• After five hours, taste the stew and adjust the salt if needed. Garnish with fresh parsley.