Wash and cut the potatoes into 1-inch chunks, peel and slice carrots into thick rounds, chop the onion into bite-sized pieces, and mince garlic. Ensuring uniform sizes helps them cook evenly.

In a skillet over medium-high heat, heat olive oil and add ground beef. Cook until browned and crumbly, about 6 to 8 minutes. Browning adds depth to the meat flavor and prepares it for the slow cooker.

Transfer the browned beef and minced garlic to the slow cooker. Layer the prepared vegetables on top and stir gently for even distribution.

In a bowl, mix beef broth, diced tomatoes (with their juices), tomato paste, and seasonings. Pour this mixture over the ingredients in the slow cooker, ensuring everything is evenly coated.

Cover and set the cooker to LOW for 7 to 8 hours. Avoid lifting the lid during cooking, as this can extend the cooking time. The dish is ready when the potatoes and carrots are tender.

To thicken the sauce, mix cornstarch with cold water to create a slurry, then add it to the slow cooker. Set the cooker to HIGH for an additional 15 minutes until the sauce thickens.

Once cooking is complete, sprinkle freshly chopped parsley over the top just before serving. Let it rest for about 5 minutes before serving. Enjoy warm for the best taste.