Begin by cutting the beef chuck into bite-sized cubes, then toss them in a large bowl with flour, salt, and black pepper. Ensure every piece is well coated.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the floured beef cubes in batches, searing them on all sides for about 3-4 minutes until they develop a golden-brown crust.

After browning the beef, reduce the heat to medium and pour a splash of beef broth into the hot skillet to scrape up any flavorful brown bits stuck to the bottom.

In the crock pot, add the prepared carrots, potatoes, celery, onion, and the remaining beef broth. Then stir in the tomato paste, Worcestershire sauce, thyme, and minced garlic.

Cover your Crock Pot and set it to cook on low for 8-9 hours or high for 4-5 hours.

About 30 minutes before your Crock Pot Beef Stew is done, stir in the frozen peas.

Once the cooking time is complete, ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired.