1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the beef and onion and cook until browned, about 5 minutes.

3. Add the garlic, carrots, and celery and cook for an additional 3 minutes.

4. Stir in the tomato paste, thyme, rosemary, salt, and pepper and cook for 1 minute.

5. Add the red wine and beef broth and bring the mixture to a simmer.

6. Add the bay leaf, cover the skillet, and reduce the heat to low.

7. Simmer for 1 1/2 hours until the beef is tender.

8. Add the mushrooms and cook for an additional 15 minutes.

9. In a small bowl, combine the arrowroot powder and cold water and stir to combine.

10. Slowly add the arrowroot mixture to the slow cooker and stir to combine.

11. Cover the slow cooker and cook for an additional 20 minutes until the sauce has thickened.

12. Serve with mashed potatoes or noodles.