Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 pounds of bite-size beef cubes, seasoning with salt, pepper, and 1 teaspoon smoked paprika. Sear the meat until it is nicely browned on all sides, then transfer it to a plate.

In the same skillet, optionally sauté 1 medium thinly sliced onion and 3 minced garlic cloves until fragrant.

In a large bowl, whisk together 1 can of condensed cream of mushroom soup, 1 cup sour cream, 1½ cups beef broth, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder to form a creamy, savory sauce.

Grease your slow cooker. Begin layering by placing one third of the thinly sliced potatoes on the bottom, then add a portion of the browned beef, drizzle some of the sauce over it, and sprinkle with shredded cheddar cheese. Repeat the layers twice more, finishing with cheese on top.

Cover and cook on low for 7-8 hours or on high for 4-5 hours until the potatoes are fork-tender and the beef is meltingly tender.

Before serving, gently stir the casserole to evenly distribute the sauce, and garnish with 2 tablespoons of chopped fresh parsley.