Coat the beef in flour. Heat a bit of the olive oil in a large skillet over medium heat. Brown the meat, a few pieces at a time, adding more oil as needed. Transfer browned stew meat to slow cooker.
Add the onions to the skillet and cook over medium heat until tender (about 10 min). Stir in the tomato paste and coat the onions. Transfer to the slow cooker.
Pour the wine into the skillet and scrape any browned bits…add to the slow cooker.
Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low for 7 hours.
Add the peas to the cooked stew and give a few minutes to allow the peas to heat through.
