Step 1

Pat steak pieces dry with paper towels.

Step 2

Season the steak with salt and pepper.

Step 3

Heat olive oil in a large skillet over medium-high heat.

Step 4

Once hot, add the seasoned steak and sear on all sides until deeply brown, about 2 minutes per side.

Step 5

Reduce heat to medium-low and sprinkle the steak with flour, stirring to coat.

Step 6

Deglaze the skillet with wine and bring to a simmer. Cook for 5 minutes, stirring frequently, until a thick gravy forms.

Step 7

Transfer the steak and gravy to the bowl of a Crockpot or slow cooker.

Step 8

Add the carrots, celery, onion, garlic, and baby potatoes to the slow cooker.

Step 9

Add the beef broth, tomato paste, butter, rosemary, thyme, and bay leaves to the slow cooker, and gently stir to combine.

Step 10

Slow cook on low for 7 to 8 hours or until the steak and potatoes are fork tender. You can also cook on high for 4 hours.

Step 11

When there are 15 minutes of cooking time remaining, add the peas and stir to combine.

Step 12

Divide the stew between bowls and serve.