Cover and cook on HIGH for 20 minutes to thicken up the sauce.
Heat 1 tablespoon of oil in a large heavy-bottom skillet over medium-high heat.
Add half of the beef cubes and sprinkle with 1 tablespoon of smoked paprika, salt and pepper.
Cook, stirring occasionally until meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
Reduce the heat to a medium-low, add the remaining tablespoon of oil and sauté the onion and fennel until soft, 4-5 minutes. Transfer to your slow cooker.
Stir in the remaining ingredients except for cornstarch and cook on LOW for 8 hours or on HIGH for 4 hours.
Combine the cornstarch with a bit of water to make the slurry.
Once the time is up, add the cornstarch slurry and stir well to combine.
Enjoy!
