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Place the onions, carrots, celery, red potatoes, turnips, parsnips, tomato paste, beef broth, dried thyme, dried parsley, oregano, and dried bay leaves into a large slow cooker.
Add the stew meat to a large bowl, and season liberally with salt and pepper. Toss the meat until it is fully coated, and set aside.
Over medium heat, heat the olive oil in a skillet.
Add the garlic, and sauté for about 30 seconds or until fragrant.
Add the meat, and let the beef cook without stirring for a few minutes to brown the meat on one side.
Stir, and repeat until all sides of the beef pieces are browned.
Add the browned beef to the slow cooker, and stir to combine with the vegetables.
Place the lid on the slow cooker, and cook on high for 5 hours. After 5 hours, taste the stew, and adjust the salt if needed. Garnish with fresh parsley.