2 lb beef chuck, cut into 1-inch cubes
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 cup frozen peas
2 tbsp cornstarch
2 tbsp water
Toss beef with flour, salt, and pepper
Brown beef in olive oil in a skillet
Place beef in the crock pot
Add onion, garlic, carrots, potatoes, and celery
Mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves
Pour mixture over ingredients in the crock pot
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours
Add peas during the last 30 minutes of cooking
Mix cornstarch and water
Stir into stew to thicken if needed
Remove bay leaves before serving