Cut beef chuck into 1 to 1.5-inch cubes
Pat beef dry and season with salt and black pepper
Optional: toss beef with flour for thicker stew
Sear beef in a hot skillet until browned on all sides
Place beef in the slow cooker
Add chopped onions, carrots, celery, and potatoes
Add minced garlic
Pour in beef broth
Add tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary
Stir gently to combine
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours
Add peas during the last 20 to 30 minutes if using
Remove bay leaves before serving
Taste and adjust salt and pepper
Serve hot