Begin by heating a large skillet over medium-high heat. Add the beef stew meat in a single layer and sear it for about 5-7 minutes, turning occasionally until all sides are nicely browned.

While the beef is browning, peel and cube the potatoes into roughly 1-inch pieces. Then, peel and slice the carrots into about ¼-inch thick rounds. Next, chop the onion into small pieces and mince the garlic cloves finely.

Once the beef is transferred, add the prepared potatoes, carrots, onion, and garlic directly into the crockpot.

Pour the beef broth over the vegetables and beef in the crockpot, ensuring everything is covered. Follow this by adding the red wine, then stir in the tomato paste.

Next, sprinkle the dried thyme and rosemary over the contents of the crockpot. Add the salt and black pepper, and give everything a gentle stir.

In a small bowl, whisk the all-purpose flour with a couple of tablespoons of water until smooth. Add this mixture to the crockpot, stirring well to integrate it into the stew.

Place the bay leaf into the crockpot for added depth. Cover with the lid and set your crockpot to cook on low for 7-8 hours or high for 4-5 hours.

Once cooking is complete, carefully remove the bay leaf and discard it. Give the stew a final stir and adjust seasoning to taste.