Instructions:
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Sear the Beef: Heat 1 tablespoon of olive oil in a large heavy-bottom skillet over medium-high heat. Add half of the beef cubes and season with 1 tablespoon of smoked paprika, salt, and pepper. Cook, stirring occasionally, until the meat is seared golden brown (about 3-4 minutes). Transfer to the slow cooker and repeat with the remaining meat.
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Sauté the Veggies: Reduce the heat to medium-low. Add the remaining tablespoon of oil to the skillet and sauté the onions and fennel until soft (about 4-5 minutes). Transfer to the slow cooker.
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Add Remaining Ingredients: Stir in the remaining ingredients (except for the cornstarch) into the slow cooker. Cook on LOW for 8 hours or on HIGH for 4 hours.
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Thicken the Sauce: After the cooking time, combine the cornstarch with a bit of water to make a slurry. Add the slurry to the slow cooker and stir well to combine. Cover and cook on HIGH for an additional 20 minutes to thicken the sauce.
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Serve: Once thickened, serve the stew hot, and enjoy the hearty, comforting flavors!
