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Place beef, radishes, carrots, onion and garlic into a 6-qt slow cooker.
Stir in beef broth, tomato paste, Worcestershire, salt, Italian seasoning, pepper, and bay leaves until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Remove ½ cup of broth from the slow cooker and whisk in the xanthan gum until combined.
Stir mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until thickened.
Taste and season with salt and pepper as needed, then serve garnished with parsley, if desired.
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