To the slow cooker add the potatoes, carrots, celery, vegetable soup base, parsley, rosemary, thyme and water.
Place beef, 2 tablespoons cornstarch, salt and pepper in large resealable bag. Shake to coat beef evenly.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the beef cubes to the skillet. Brown each side of the beef cubes. Transfer to the slow cooker. Repeat this process with the remaining oil and beef cubes.
Remove skillet from heat. Deglaze the pan by adding the wine and scraping up the browned bits. Pour this into the slow cooker as well.
Stir well to combine all ingredients in the slow cooker. Cook on high for 4 hours or on low for 8 hours.
30 minutes before serving, combine 2 tablespoons cornstarch with 2 tablespoons water in a small bowl and gradually add to the stew while stirring. Cover and cook for 30 minutes on high, or until stew has thickened slightly. Add salt and pepper to taste if desired. Serve.
Notes
If you are feeling ambitious, you can substitute the Fody Vegetable Soup Base and 3 cups water with 3 cups of my homemade Low-FODMAP Beef Broth.Instead of the Fody Garlic Infused Oil, you can sauté a couple of whole cloves of garlic in extra virgin olive oil to flavor the oil. Remove the garlic cloves before browning the meat.