Simply Delicious Fall Harvest Slow-Cooker Stew

3 tsp Olive Oil
1 - 32 f.o. box Beef Broth I used Pacific Brand Organic
3 pounds cubed steak
4 large carrots, peeled and sliced into rounds Alternately, you can use 1 bag of baby carrots.
1.5 pounds potatoes peeled and cut into bite size pieces
1 large sweet onion finely chopped
3 Bay leaves
1 tsp smoked paprika
1 tsp rosemary
Sea salt and pepper to taste
¼ cup flour can be any GF flour blend you like, or regular flour if you are not avoiding gluten

Heat olive oil in pan. Place beef in pan, season with salt and pepper, and cook until browned on all sides, around 5 minutes.
Place browned beef in crockpot, then add remaining ingredients up to the rosemary, to the slow cooker. Cook on high for 4 hours. Beef will be tender and have a melt-in-your-mouth like consistency.
After 4 hours, put approximately ½ cup of the liquid from the crock pot, into a measuring cup, and add the flour to the measuring cup. Mix until combined well, then place back into the crock pot and stir. Cook an additional 30 minutes.