Step 1

Warm olive oil in a large skillet over medium heat.

Step 2

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Step 3

Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.

Step 4

In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.

Step 5

Toss in 2 bay leaves and season with salt and pepper, to taste.

Step 6

Cover and cook on low heat for 7-8 hours.

Step 7

In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Step 8

During the last 5 minutes, stir in the peas.

Step 9

Discard bay leaves and thyme sprig.

Step 10

Serve immediately in bowls, garnished with parsley, if desired.