Step 1

Prep onions, carrots and potatoes and place into cold crockpot.

Step 2

Dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown meat in batches, using a large, heavy-bottomed skillet and olive oil. Cook over medium high heat to form brown crust, but not to cook thoroughly. As meat browns, transfer over to crockpot.

Step 3

Once all meat has browned, de-glaze pan with about 2 cups of beef broth and pour into crockpot. Top with remaining broth, bay leaves, Worcestershire sauce, thyme and more salt and pepper.

Step 4

Cover and turn crockpot to high. Cook 4-5 hours or until meat is very tender and carrots and potatoes are fork tender. Remove bay leaves and thyme sprigs.

Step 5

In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.

Step 6

Taste and adjust seasonings as needed. Stir in chopped parsley if desired. Serve hot.