Prepare Ingredients: Start by trimming and cubing about two pounds of lean beef stew meat into bite-sized pieces. Dice one large yellow onion, chop three carrots and two celery stalks, quarter four red potatoes, and mince three cloves of garlic.

Brown the Beef (Optional): In a large skillet over medium-high heat, add two tablespoons of olive oil. Once shimmering, sear the beef cubes in batches until they develop a deep golden-brown crust, about 4-5 minutes per side.

Layer Ingredients: In your slow cooker, begin by adding the diced onions, chopped carrots, and celery. Sprinkle the minced garlic evenly across. Add the seared beef on top followed by the quartered potatoes.

Add Liquids and Seasoning: Pour one can of crushed tomatoes and four cups of beef broth over the layered ingredients. Include a cup of your chosen non-alcoholic wine substitute, along with two bay leaves, a teaspoon of dried thyme, a teaspoon of dried rosemary, and a teaspoon of smoked paprika. Stir gently.

Cook: Set your slow cooker to LOW and let your Healthy Crockpot Beef Stew cook for 6-8 hours, or choose HIGH to cook for 3-4 hours.

Thicken (Optional): If you desire a thicker stew, create a slurry by mixing two tablespoons of cornstarch with two tablespoons of cold water and stir it into the stew during the last hour.

Finish and Serve: Remove the bay leaves and taste the stew, adjusting salt and pepper as needed. Add half of the chopped fresh parsley and stir. Serve hot, garnished with remaining parsley.

Store Leftovers: Allow the stew to cool completely, then transfer to airtight containers. Refrigerate for up to four days or freeze for up to three months.