Start by seasoning the cubed beef stew meat with salt and pepper. In a bowl, toss the beef with flour until well-coated. This will help thicken the stew later on.
In a skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Transfer the sautéed onions and garlic to the slow cooker. Then, add the flour-coated beef, cubed potatoes, chickpeas, roasted red peppers, bay leaves, diced tomatoes, and water. Stir everything together to combine.
Cover the slow cooker and set it on low for 8 hours, or on high for 4 hours. The longer it cooks, the more tender the beef will become.
Once cooked, remove the bay leaves and serve the stew hot. It pairs beautifully with crusty bread or over a bed of rice for a comforting meal.
