In a large skillet, heat olive oil over medium-high heat. Toss beef stew meat with flour until evenly coated. Brown the meat for about 4-5 minutes on each side until golden brown, then transfer to the crockpot.

In the crockpot, layer in sliced carrots, diced potatoes, chopped onion, and minced garlic alongside the browned beef.

Pour in beef broth over the beef and vegetables. Stir in tomato paste, dried thyme, salt, and black pepper. Ensure all ingredients are well combined.

Cover the crockpot and set it to cook on low for 8 hours. For a quicker version, cook on high for about 4-5 hours.

About 30 minutes before serving, stir in frozen peas. Adjust seasonings as needed.

Once cooked, ladle the hearty stew into bowls and enjoy hot.