Place the beef cubes in a bowl. Sprinkle flour, salt, and pepper over them. Toss gently until every piece is coated well. The flour helps thicken the stew later. It also gives the beef a light crust when browned.

Heat olive oil in a skillet over medium heat. Add the beef pieces in small batches. Cook until each side becomes golden brown. This step adds deep flavor. Do not skip it if you want rich stew.

Wash and cut the carrots and potatoes into even pieces. Chop the onion and mince the garlic. Keeping the vegetables similar in size helps them cook evenly in the slow cooker.

Place the potatoes and carrots at the bottom of the crockpot. Add chopped onions and garlic on top. These vegetables cook slowly and absorb the stew flavor beautifully.

Now place the browned beef cubes over the vegetables. Spread them evenly across the crockpot. This helps the juices drip down and flavor the vegetables underneath.

In a bowl, combine beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well until the mixture becomes smooth and blended.

Pour the broth mixture slowly over the beef and vegetables. Add the bay leaf. The liquid should cover most of the ingredients but not overflow the crockpot.

Cover the crockpot with its lid. Cook on low heat for 7 hours. You can also cook on high for about 4 hours. Slow cooking creates the tender texture everyone loves.

About 20 minutes before serving, add frozen peas to the stew. Stir gently so they mix well. This keeps the peas bright and fresh.

Taste the stew before serving. Add extra salt or pepper if needed. Remove the bay leaf before serving.

Sprinkle fresh parsley on top. Serve the stew hot with bread or biscuits. The aroma alone will make everyone hungry.