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Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then brown on all sides (optional but adds flavor).
Transfer beef to the slow cooker.
Add all vegetables (carrots, celery, onions, garlic), diced tomatoes, tomato paste, herbs, and beef broth.
Stir well to combine.
Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender.
If you want a thicker stew, mix 2 tbsp flour with 1/4 cup cold water and stir into the stew during the last 30 minutes of cooking.
Remove bay leaves before serving.
Serving and Storage Tips:
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