1. Start by heating the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides—this should take about 5-7 minutes. Once nicely browned, transfer the beef to your crockpot.

2. In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they’re softened and fragrant. Then, add these to the crockpot with the browned beef.

3. In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour this aromatic mixture over the beef and veggies in the crockpot, making sure everything is coated nicely.

4. Now, it’s time to add the carrots, potatoes, and bay leaves to the crockpot. Give it all a gentle stir to combine, ensuring the ingredients are spread out evenly.

5. Cover the crockpot and set it to cook on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s done when the beef is tender and the veggies are cooked through.

6. If you like a thicker stew, about 30 minutes before serving, mix the flour with 3-4 tablespoons of cold water to create a slurry. Stir this into the stew, cover, and let it cook until thickened.

7. Before serving, don’t forget to remove the bay leaves. Taste the stew and add extra salt and pepper if needed to make it just right for you.

8. Serve hot and garnish with fresh chopped parsley for a splash of color and freshness.