In a large plastic bag, combine the all-purpose flour, kosher salt, ground black pepper, onion powder, and garlic powder. Add the beef stew meat pieces to the bag and shake until all the meat is well coated with the seasoned flour mixture.

Transfer the coated beef from Step 1 to a 2-quart slow cooker. Layer the diced potatoes and carrots evenly over the beef.

In a small bowl, mix together the beef broth and Worcestershire sauce. Pour this mixture evenly over the potatoes and carrots in the slow cooker. Place the bay leaf on top, then cover with the lid.

Set the slow cooker to low and cook for 6 hours, allowing the flavors to meld and the meat to become tender. I like to resist peeking during the cooking time to keep all that heat and moisture inside for the best results.

After 6 hours, remove and discard the bay leaf. Stir the stew gently to combine the tender meat and vegetables. Serve hot, ideally with your favorite crusty bread.