Spray a 6-quart slow cooker with nonstick cooking spray. Place stew meat, carrots, celery, potatoes, onion and garlic in the bottom of the slow cooker.
Pour beef broth and worcestershire sauce over the top. Season with salt, thyme, rosemary and paprika; stir to combine. Place bay leaves on top.
Cover with lid and cook for 8-10 hours on low (recommended) or 4-6 hours on high. After cooking, discard bay leaves.
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 until thickened.