Generously season the beef chuck cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the beef in batches, browning each side for about 4-5 minutes. Transfer the browned beef to your slow cooker, leaving the drippings in the skillet.

In the same skillet, add the remaining olive oil and reduce the heat to medium. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another minute.

Sprinkle in the all-purpose flour, stirring constantly for about 2 minutes to create a roux. Gradually pour in the red wine, scraping the bottom of the skillet. Allow this mixture to simmer for 2-3 minutes, then pour it over the beef in the slow cooker.

Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Stir well to combine.

Incorporate chopped carrots, diced potatoes, and sliced celery. Cover and set to cook on low for 7-8 hours.

About 30 minutes before serving, stir in the peas. If using frozen peas, no need to thaw.

Once cooking time is up, remove bay leaves. Adjust seasonings with salt and pepper.

Ladle the stew into bowls while hot, garnishing with fresh parsley. Serve with crusty bread or salad.