Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season 2 pounds of beef stew meat with salt and pepper, dredge in all-purpose flour, and brown for 4-5 minutes on each side. Set aside.

Add 1 chopped onion, 3 sliced carrots, and 2 diced celery stalks to the crock pot. Stir well, and set to low to start softening the vegetables.

Layer the browned beef over the vegetables. Sprinkle 3 minced garlic cloves and top with 4 cubed Yukon Gold potatoes.

In a bowl, whisk together 4 cups of beef broth, 1 cup of dry red wine (if using), 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, and 1 teaspoon each of dried thyme and rosemary. Add 1 bay leaf and pour over the meat and vegetables.

Cover and cook on low for 8-10 hours or high for 4-5 hours until the beef is fork-tender and vegetables are soft.

About 30 minutes before serving, stir in 1 cup of frozen peas. Check seasoning and adjust if necessary. Remove bay leaf before serving.