Prepare the Ingredients:
Beef: Season the beef cubes with salt and black pepper. Optionally, you can brown the beef in a skillet with a bit of oil over medium-high heat for 5-7 minutes to enhance the flavor, but this step is not necessary.
Vegetables: Peel and slice the carrots and potatoes into uniform pieces for even cooking. Chop the onion and celery, and mince the garlic.
Assemble in the Crock Pot:
Place the seasoned beef cubes at the bottom of the crock pot.
Add the chopped onions, garlic, carrots, potatoes, and celery on top of the beef.
In a separate bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, and paprika. Pour this mixture over the ingredients in the crock pot.
Cook the Stew:
Cover the crock pot with the lid and set it to cook on Low for 8 hours or High for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Thicken the Stew:
About 30 minutes before serving, mix the all-purpose flour with water in a small bowl to create a slurry.
Remove the bay leaves from the crock pot.
Stir the slurry into the stew to thicken the broth. Cover and continue to cook on High for the remaining time.
Add the Peas:
Stir in the frozen peas and let them heat through for about 10 minutes before serving.
Serve:
Ladle the hearty beef stew into bowls.
Garnish with freshly chopped parsley if desired.
Serve hot with crusty bread or over a bed of rice for a complete meal.
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