Cut the beef chuck into bite-sized chunks and season them with salt and pepper. Dust the beef with all-purpose flour.

In a Dutch oven, heat olive oil over medium-high heat and brown the floured beef chunks for about 5-7 minutes.

Remove the beef, add more olive oil, and sauté onion, carrots, and celery until tender. Stir in minced garlic and cook for an additional minute.

Combine the browned beef with the sautéed vegetables, thyme, rosemary, smoked paprika, bay leaf, and tomato paste. Pour in the pale ale and beef broth.

Transfer everything to the slow cooker and cook on low for about 6 hours, or on high for 4 hours.

Whisk cornstarch with beef broth to create a slurry and stir into the stew about 30 minutes before serving.

Let the stew rest for 15-30 minutes before serving to allow flavors to meld.