In a large cast iron skillet, heat the olive oil over medium-high heat until shimmering. Add your stew meat and sear well on all sides. Place the seared stew meat pieces in the bottom of your slow cooker.

Return the cast iron skillet to the stove over medium heat. Add the onions and cook for 3-5 minutes, until the onions start to soften. Add the garlic and cook until just fragrant, about 30 seconds. Add the garlic and onion to the slow cooker.

Add any and all vegetables that you plan on using to the slow cooker. Make sure they are washed and cut into bite-sized pieces.

When adding the tomatoes in their own juice, crush them in your hand to break them into smaller pieces as you pour them in or give them a light chop before adding.

Add the chicken stock.

Add the salt, pepper, and bay leaves, and stir the contents of your slow cooker. Cook on low for 6-8 hours or high for 4-5. Your soup is ready when your potatoes and carrots are tender. Remove bay leaves, stir in parsley, adjust salt and pepper to taste, and serve hot.