Begin by heating a large skillet over medium-high heat. Add the beef stew meat in a single layer, allowing it to sear for about 5-7 minutes, until browned on all sides. Transfer the beef to your crockpot.

Peel and chop the potatoes into cubes and slice the carrots into rounds. Set the prepared vegetables aside.

Chop one onion and mince a few cloves of garlic. Add the onion and garlic directly to the crockpot along with the previously prepared vegetables.

Pour in the beef broth and a splash of red wine. Stir gently to combine everything in the crockpot.

Add tomato paste, dried thyme, rosemary, salt, and pepper to the mixture in the crockpot. Stir everything thoroughly.

Mix all-purpose flour with water to create a smooth slurry. Add the mixture to the crockpot and stir gently.

Tuck a bay leaf into the mixture before covering the crockpot. Set your crockpot on low for 7-8 hours or high for 4-5 hours.

When the cooking time is up, carefully remove the bay leaf and give the stew a good stir. Check the seasoning and adjust if necessary.