Brown the Beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set it aside.

1. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and cook for 3-4 minutes until softened and fragrant. Add the tomato paste and cook for another 2 minutes, stirring frequently to coat the onions and garlic.
2. Add Liquids and Seasonings: Return the browned beef to the pot. Add the beef broth, water, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir everything together to combine.
3. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have developed.
4. Add the Vegetables: Add the potatoes, carrots, and celery to the pot. Continue to simmer, uncovered, for another 30-40 minutes, or until the vegetables are tender.
5. Thicken the Stew: In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the stew to thicken the broth. Let the stew simmer for another 5 minutes until the broth reaches your desired consistency.
6. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy with crusty bread for dipping or a side salad.