Coat beef stew meat in flour, seasoning with salt and pepper. Let rest while preparing skillet.

Heat olive oil in a skillet over medium-high heat. Brown beef in batches for about 5 minutes on each side.

Layer carrots, potatoes, and onion in the crock pot over the beef. Add minced garlic.

Pour in beef broth and stir in tomato paste, thyme, rosemary, and bay leaf.

Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

Stir in frozen peas 30 minutes before serving; adjust seasoning as needed.

Remove the bay leaf, ladle into bowls, and serve hot.