Stew Preparation

• Add potatoes, carrots, celery, onion, and thyme to the slow cooker.
• Cut beef into 1 ½" pieces, trimming off any excess fat or connective tissue. Combine with salt and pepper in a medium-sized bowl.
• Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer. Saute until golden brown on one side, 2 minutes. Flip and cook the other side for 2 minutes. Transfer to the slow cooker.
• Reduce heat to medium, add garlic and saute for 30 seconds. Add balsamic vinegar. Turn heat to medium-high, deglaze the pan using a whisk to scrape any browned bits, and incorporate into the liquid. Reduce the sauce, frequently stirring, until 2 to 3 tablespoons of liquid remain, about 3 to 5 minutes. Transfer the liquid to the slow cooker.
• Add beef stock and soy sauce to the slow cooker. Cover and cook on the High setting for 4 hours or the Low setting for 8 hours.
• Whisk together cornstarch and water in a small bowl. Add the slurry mixture to the slow cooker, and stir to combine. Cook on High setting for 30 minutes to 1 hour until the sauce becomes slightly thickened.
• Taste and season with more salt and pepper as desired. Serve garnished with parsley.