Classic Beef Stew

Ingredients     4 pounds bottom round, well trimmed and cut into 2-inch pieces     1 cup all-purpose flour     1/3 cup olive oil (plus more if needed) $     2 large onions, diced (2 cups)     1 6-ounce can tomato paste     1 cup dry red wine $     1 pound potatoes, cut into 2-inch pieces (about 4 cups) $     1/2 pound baby carrots (about 2 cups) $     2 cups beef broth     1 tablespoon kosher salt     1 teaspoon dried thyme leaves     1 bay leaf     1 cup frozen peas, thawed Preparation     Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.