Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a shallow bowl and lightly coat the beef cubes with the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Transfer to the slow cooker.
Add the sliced carrots, potatoes, and celery to the slow cooker.
Pour in the tomato juice and beef broth. Stir to combine all ingredients.
Add the dried thyme, dried rosemary, and bay leaf. Stir gently to distribute the seasonings.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf. Taste the stew and adjust seasoning with salt and black pepper as needed.
Ladle the stew into bowls and garnish with chopped fresh parsley before serving.