Step 1

Add potatoes, carrots, celery, onion, and thyme to the slow cooker.

Step 2

Cut beef into 1 ½-inch pieces, trimming off any excess fat or connective tissue. Combine with salt and pepper in a medium-sized bowl.

Step 3

Heat a large skillet over medium-high heat. Add the olive oil, once hot add the beef in a single layer.

Step 4

Cook until golden brown on one side, 2 minutes. Flip the pieces and cook the other side for 2 minutes. Transfer to the slow cooker.

Step 5

Reduce heat to medium and add garlic and saute for 30 seconds.

Step 6

Add balsamic vinegar to the pan with the beef drippings. Turn heat to medium-high, deglaze the pan using a whisk to scrape any browned bits and incorporate into the liquid.

Step 7

Reduce the sauce, stirring frequently, until 2 to 3 tablespoons of liquid remain, about 3 to 5 minutes. Transfer the pan liquid to the slow cooker.

Step 8

Add beef stock and soy sauce to the slow cooker. Cover and cook on "High" setting for 4 hours or "Low" setting for 8 hours.

Step 9

Whisk together cornstarch and water in a small bowl. Add cornstarch slurry to the slow cooker, stir to combine.

Step 10

Cook on "High" setting for 30 minutes to 1 hour, until the sauce becomes slightly thickened.

Step 11

Taste stew liquid and season with more salt and pepper as desired.

Step 12

Serve garnished with parsley.