In a microwave safe bowl add onion, celery, one carrot, vegetable oil, thyme, and rosemary. Cook until onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time. Stir in tomato paste and heat an additional 30 seconds in the microwave. Transfer to the slow cooker.

Add potatoes, carrots and parsnips and season with Cajun seasoning. Add bay leaf.

Mix beef bouillon in the water and pour into the crockpot. Stir to combine.

Add the beef to the slow cooker and salt and pepper to taste.

Cook on low for about 8-10 hours.

During the last 30 minutes of cooking, turn the crockpot on high and remove the lid. Stirring the stew as needed to keep from burning.

Remove the bay leaf and serve immediately.