Step 1

Heat olive oil in a large cast iron skillet over medium heat.

Step 2

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Step 3

Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.

Step 4

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Step 5

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*

Step 6

Serve immediately, garnished with parsley, if desired.