Place the beef chunks, sliced carrots, cubed potatoes, chopped onion, and minced garlic into the crockpot. Make sure everything is evenly distributed for even cooking.

In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, black pepper, and salt.

Pour the broth mixture evenly over the ingredients in the crockpot and add the bay leaves.

Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender.

For a thicker stew: Stir in the cornstarch and water slurry during the last 30 minutes of cooking.

Once done, carefully remove the bay leaves and serve warm.