In a large skillet, heat the olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about ½ cup of the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
To the slow cooker, add the carrots, potatoes, parsnips, and celery. Stir everything together to combine well.
Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, sugar, 2½ cups of the beef broth, and the remaining 1 teaspoon salt. Give it all a good stir, ensuring that everything is evenly distributed.
Cover and cook on low for 8 hours, until the beef and vegetables are tender. The smell will be irresistible as it cooks! Stir occasionally if you can, but it’s not essential.
When the cooking time is up, stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. This soup should be hearty, but not too thick.
Serve hot, sprinkled with fresh parsley for a pop of color and freshness. Enjoy every comforting spoonful!
