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Heat 2 teaspoons oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to the slow cooker and repeat with remaining oil and beef.
To a slow cooker add the onion, potatoes, parsnips, carrots, garlic, diced tomatoes, broth, thyme, and rosemary. Stir, place lid on the slow cooker and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Stir in green beans during the last 30-60 minutes of cooking time and cook until they are tender (fresh will take longer than frozen). Season with salt and pepper to taste.
Optional step to thicken stew: Combine the cornstarch with 2-3 tablespoons of water. Stir to make a slurry. Remove 1-1 ½ cups of broth from the slow cooker and place it in a small saucepan over medium-high heat. Bring the broth to a slow simmer and whisk in the cornstarch slurry and simmer until the liquid thickens. Slowly drizzle and stir the hot cornstarch mixture into the stew in the crockpot. Cover and cook the stew for an additional 15 to 20 minutes.