In a large pot over medium heat, melt the butter until bubbling. Gradually stir in an equal amount of flour, whisking constantly for about 5-7 minutes until the roux turns a light golden brown and smells nutty.

Add finely chopped onions, celery, and carrots to the pot. Stir frequently for about 5 minutes until the vegetables become tender and aromatic.

Slowly pour in beef broth while continuously stirring to combine it with the roux and vegetables. Bring the mixture to a gentle simmer over medium heat for approximately 10 minutes.

Sprinkle in Lawry's seasoning or Old Bay along with salt and pepper to taste. Stir well and allow to simmer for an additional 5 minutes.

Gently fold in crab meat and reduce heat to low. Allow to simmer for 20-30 minutes.

Check the consistency of the stew; adjust by adding broth if too thick or continue cooking if too thin.

Ladle the stew into bowls and serve warm, optionally garnished with freshly chopped herbs and crusty bread.