Place beef cubes into a large bowl. Add cornstarch, two teaspoons salt, and black pepper and toss to coat.

Heat one tablespoon of oil in a large frying pan over high heat. Working in batches if needed, add the beef and sear for about one minute per side, until browned. Transfer the beef to a slow cooker.

Heat the remaining tablespoon of oil in the pan. Add the onions and remaining one teaspoon salt. Sauté, stirring occasionally, until the onions begin to brown, about five to eight minutes. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to the slow cooker.

Add the carrots, celery, and peppers to the slow cooker. Stir in the tomato paste, chili paste (optional), smoked paprika, and thyme.

Add the Manischewitz Tomato and Rice Soup, beef broth, soy sauce, and bay leaves. Stir gently to combine.

Cover and cook on low for six to eight hours (or on high for four to six hours), until the meat is tender and soft. Season with additional salt and pepper to taste, if necessary.

Remove the bay leaves. Garnish with fresh parsley and serve warm with some fresh bread on the side.