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1
Heat 2 tablespoons oil in a large skillet over med-high heat until shimmering.
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2
Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.
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3
Stir in flour and cook for 1 minute.
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4
Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
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5
Stir beef broth, portobellos, soy sauce, and bay leaves into slow cooker.
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6
Season beef with salt and pepper and nestle into slow cooker.
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7
Toss potatoes, carrots, and parsnips with remaining tablespoon oil, season with salt and pepper, and wrap in foil packet.
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8
Lay foil packet on top of stew.
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9
Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
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10
Transfer foil packet to plate; let stew settle for 5 minutes, then remove fat from surface using large spoon.
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11
Discard bay leaves.
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12
Stir in kale, cover, and cook on high until tender, 20-30 minutes.
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13
Carefully open foil packet, stir vegetables with any accumulated juices into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
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14
Season with salt and pepper to taste and serve.
