Start by adding 1 tablespoon of olive oil to a skillet over medium-high heat. Sear the beef cubes until browned on all sides, then transfer to a plate and repeat with another tablespoon of oil for the remaining beef.

In the same skillet, add chopped onion and cook for about 3–4 minutes until softened. Stir in minced garlic and cook until fragrant—about 30 seconds.

Transfer the cooked onion and garlic mixture into your slow cooker along with all remaining ingredients except bay leaves and cornstarch. Stir to ensure even distribution of flavors.

Gently nestle in the bay leaves. Cover your crockpot and cook on low for 10 hours.

If desired, mix cornstarch with cold water in a small bowl, then stir it into your crockpot during the last ten minutes of cooking.