Begin by cutting the beef chuck into bite-sized cubes and patting them dry with a paper towel. Generously sprinkle salt and freshly ground black pepper over the meat, ensuring each piece is well-coated.

Chop the onion, carrots, and potatoes and layer them in the slow cooker, starting with the chopped onions at the bottom, then adding the carrots and cubed potatoes.

Gently place the seasoned beef cubes atop the vegetable bed in the slow cooker, ensuring even distribution for consistent cooking.

In a separate bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, thyme, and bay leaf. Pour this mixture evenly over the beef and vegetables in the slow cooker.

Cover the slow cooker and set it to cook on LOW for 8 hours, allowing the beef to become tender and the vegetables to soften.

Once cooking is complete, remove the lid, stir the stew gently, and remove the bay leaf. Taste and adjust seasoning before serving.