In a large pan, brown the beef stew meat. You may need to cook in batches.
Place the meat in a crockpot along with the pearl onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme, rosemary and parsley. Add salt and pepper to taste.
Cover and cook on LOW for 7 hours or HIGH for 4 hours.
Remove ⅓ cup of stew liquid from the crockpot and pour into a bowl. Add the flour and whisk until smooth.
Pour the flour mixture back into the stew; stir to combine. Cover the slow cooker & cook on HIGH for an additional 30 minutes or until stew thickens.
Serve & enjoy!!
Freezer Meal Option: To make this a freezer meal, brown the beef in a skillet and let cool all the way down. Place the rest of the beef stew ingredients in a heavy-duty freezer bag or airtight container. Then let it defrost and dump it into the crockpot when ready to cook. Freezer Friendly Leftovers: Cook the beef stew as directed and allow it to cool all the way down. Then place the stew in a freezer-safe bag or container. You can save it all together or make individual servings depending on your preference. Then refrigerate or freeze depending on how soon you want to use it. It lasts in the fridge for up to four days or in the freezer for four months. Thaw in the refrigerator before warming up in the microwave or in a saucepan. Then serve. Ninja Foodi and Instant Pot Directions: Add a tablespoon of oil into your pressure cooker on saute. Season your meat with salt and pepper and toss in when the oil is hot and sear the meat on all sides. Toss in the remaining ingredients, close the lid, and set to sealing. Pressure cook 35 minutes with 15 minutes natural release. Remove the rest of the pressure off, stir and serve.