Season the beef cubes with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then transfer them to the slow cooker.

In the same skillet, add the diced onion and minced garlic. Sauté until fragrant, about 2 minutes, then add them to the slow cooker.

Whisk together the beef broth, tomato paste, and Worcestershire sauce in a bowl. Pour the mixture over the beef and onions in the slow cooker.

Add the carrots, potatoes, dried thyme, dried rosemary, and bay leaf to the slow cooker.

Sprinkle the flour evenly over the ingredients in the slow cooker and gently stir to combine.

Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

Remove the bay leaf before serving. Taste the stew and adjust seasoning with additional salt and black pepper, if needed.

Serve hot and enjoy!