1. Start by patting your beef cubes dry with paper towels. This helps them brown better. Heat olive oil in a large skillet over medium-high heat.
2. Brown the beef in batches, making sure not to crowd the pan. You want a nice crust on each piece, about 3-4 minutes per side. Transfer browned beef to the slow cooker.
3. In the same skillet, toss in the sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Pour this over the beef in the slow cooker.
4. Add the diced tomatoes (with their juice), tomato paste, beef broth, thyme, rosemary, and bay leaves. Stir gently to combine all the flavors.
5. Layer the chopped potatoes and carrots on top. Give the mixture a light stir, but don’t mix too much – you want those chunks of veggies to stay intact.
6. Cover and cook on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s done when the beef is fork-tender and the vegetables are soft.
7. If you prefer a thicker gravy, about 30 minutes before serving, whisk together the flour with a little cold water to make a slurry. Stir this into the slow cooker, cover, and cook on high until the sauce thickens.
8. Season with salt and pepper to taste. Remove bay leaves before serving. I like to give it a quick taste at the end because sometimes the slow cooker can mute the saltiness a bit.

I remember the first time I made this recipe on a hectic weekday. I tossed everything in before heading to work, and by the time I walked in the door, dinner was ready. My kids dove right in, and my husband said it reminded him of the kind of meal his mom used to make—simple, hearty, and full of love.