Start by gathering all your ingredients. Chop your vegetables and dice the beef chuck into bite-sized pieces. Sprinkle the all-purpose flour over the beef, adding a bit of salt and pepper for seasoning. Toss until well-coated.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the beef in batches, searing it until it’s golden brown on all sides. This step is crucial as it builds flavor. Remove the meat and set it aside.

In the same skillet, add a bit more olive oil if needed. Toss in the chopped onions and a generous pinch of salt. Cook until the onions become translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aromatic flair.

Add the red wine, scraping any browned bits off the bottom of the pan. Bring it to a gentle simmer, letting it reduce for a couple of minutes to concentrate the flavors.

In your slow cooker, combine the browned beef, sautéed onions, and garlic. Add the carrots, potatoes, bay leaves, rosemary sprig, Worcestershire sauce, tomato paste, smoked paprika, and the beef bouillon cubes. Pour the beef stock over everything and give it a gentle stir to combine.

Cover your slow cooker and set it to low. Let it cook for 8 to 10 hours, or on high for about 4 to 6 hours. The longer, the better—trust me.

If you'd like a thicker stew, combine the cornstarch with cold water in a small bowl, then stir it into the stew about 30 minutes before it finishes cooking. To deepen the flavor, finish off with a couple of tablespoons of cold butter stirred in just before serving.