1.   Season cubed beef with salt and pepper on all sides and set aside.

2.   Preheat a large skillet over medium high heat. Add olive oil to skillet.

3.   Working in batches, add the cubed beef to the pan and brown on all sides, about 30 seconds per side making sure not to crowd the pan. As the beef is browned, add it to your slow cooker. Repeat with remaining cubed beef.

4.   Add diced onion, celery, potatoes and carrots to the slow cooker with the beef. Stir to combine.

5.   Pour beef broth over the beef and vegetables.

6.   Stir in the salt, pepper, tomato paste, Worcestershire sauce, minced garlic, bay leaves, and dried thyme.

7.   Cook the beef stew on the low setting for 6-7 hours or on high for 3-4 hours. Beef should be tender and easily shredded with a fork.

8.   Remove bay leaves from the slow cooker and discard.

9.   Remove 1/2 cup of beef broth from the slow cooker and combine in a bowl with cornstarch. Whisk until there are no longer any clumps.

10.  Pour cornstarch mixture into the slow cooker and stir to combine. Let beef stew cook another 30 minutes, until thickened.

11.  Add frozen peas to the slow cooker and cook for a few minutes until they are heated through.

12.  Serve with fresh thyme sprigs or chopped fresh parsley.