Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, and celery to the slow cooker.
Pour tomato juice and beef broth over the ingredients in the slow cooker.
Add Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix all-purpose flour and cold water in a small bowl to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and cook on high for the remaining 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.