5th Step
Place the celery, parsnips, carrots, potatoes, and garlic in a large slow cooker. Follow this by adding the bay leaves and beef stock. Add the steak that has been browned along with the onions and the red wine that was in the pan. Cover and cook on high for 5 to 6 hours or on low for 8 hours, depending on how much time you have.
6th Step
When the meat in the stew has reached the point where it can be easily broken apart with a fork, it is ready to be served. The veggies will be completely soft as well as cooked all the way through. You should give the stew a taste and season it to your preference. It may need a dash of salt and some freshly ground black pepper.
7th Step
After combining the cornstarch and water in a separate dish using a whisk, transfer the mixture to the stew and stir it in to slightly thicken it. After one to two minutes of stirring, it ought to become thicker.
8th Step
Place some of the beef stew in each bowl, and then sprinkle each bowl with some chopped parsley.
RECIPE NOTE:
This stew is wonderful both for keeping and freezing. You may store it in the refrigerator for up to 5 days, or you can move it to a container that can go in the freezer, and then you can freeze it for up to 3 months.
For the best results, reheat the dish over low heat with a drop of water on the stovetop.