2 pounds beef stew meat, cut into bite-size pieces
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
4 cups beef broth
4 carrots, peeled and sliced
4 potatoes, peeled and cubed
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
Coat beef with flour, salt, and pepper
Brown beef in oil in a skillet
Add beef to the crock pot
Add carrots, potatoes, celery, onion, and garlic
Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf
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
Remove bay leaf
Stir and serve