Begin by placing your beef stew meat in a large bowl and coating it with flour, seasoned generously with salt and pepper.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches, browning each batch for about 5 minutes until they achieve a golden crust.

Next, add the sliced carrots, diced potatoes, chopped onion, and minced garlic into the crock pot with the browned beef. Stir gently to combine.

Pour in 4 cups of low-sodium beef broth, add 2 tablespoons of tomato paste along with dried thyme, rosemary, and a bay leaf. Stir everything together.

Cover the crock pot with the lid and set it on low heat for 7–8 hours or high heat for 4–5 hours.

About 30 minutes before serving, stir in 1 cup of frozen peas. Taste and adjust the salt and pepper as needed.

Once the stew is ready, ladle generous portions into bowls and garnish with freshly chopped parsley.