Slow Cooker Beef Stew

Cut the 2 ½ lbs of beef chuck roast into 1-inch cubes. Discard the fat but fat marbelized in the meat should be kept for flavor.
Toss the beef cubes with ¼ cup of all purpose flour in a bowl. Shake off any excess.
Heat 2 Tbsp olive oil in a frying pan over medium-high heat. Add the beef cubes in small batches, browning each side for 30-45 seconds. Do not overcrowd the pan as this will steam the meat and not sear it. Transfer the meat to the slow cooker.
Add 2 cups of chopped yellow onion and 1 cup chopped celery to the frying pan along with a bit more olive oil if needed. Cook 1-2 minutes, until onions turn translucent. Stir in the 4 minced garlic cloves and cook 1 more minute. Add to the slow cooker along with any brown bits stuck on the bottom of the pan (for flavor).
Add these other ingredients to the slow cooker: 4 cups beef broth, 1 cup red wine (or 1 extra cup beef broth), 1 lb quartered baby potatoes, 4 chopped carrots, 6 oz tomato paste, 2 Tbsp worcestershire sauce, ½ tsp italian seasoning, 3 bay leaves, ½ tsp salt, ¼ tsp black pepper.
Stir everything together and cook on low 7 ½ -8 hrs or high 3 ½ - 4 hrs. Check doneness by poking potatoes and carrots with a fork.
Stir in the 1 cup frozen peas in the last 15 minutes and discard the bay leaves.
Cook for 5 more minutes then turn off heat (the stew will continue to thicken more as it sits).
Scoop into bowls and serve warm. Enjoy!