Start by cutting the beef chuck into bite-sized chunks and patting them dry with paper towels. In a bowl, toss the meat with all-purpose flour, salt, and black pepper until well-coated. Set aside.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef chunks in batches, then transfer to the slow cooker.

In the same Dutch oven, sauté the diced onion, carrots, and celery until softened. Stir in garlic, thyme, rosemary, and paprika, cooking until fragrant.

Pour the sautéed vegetables over the beef in the slow cooker. Add potatoes, tomato paste, Worcestershire sauce, and bay leaf, then stir in pale ale or stout and beef broth.

Cover and cook on low for 6 hours until the beef is tender and vegetables are cooked.

Mix cornstarch with broth or water to create a slurry and stir it into the stew. Cook on high for an additional 30 minutes to thicken.

Let the stew sit for 15-30 minutes. Remove the bay leaf and serve warm.