1. Season and coat the beef: In a large bowl, toss beef chunks with flour, salt, pepper, garlic powder, onion powder, and smoked paprika until every piece is evenly coated. Shake off any excess flour.

2. Brown the beef: Heat olive oil and 2 tablespoon of butter in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side, ensuring they are seared nicely without crowding the pan. Transfer the browned beef to the slow cooker.

3. Sauté the aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the diced onion, cooking for 3 to 4 minutes until soft. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.

4. Deglaze with wine: Pour in the red wine, scraping up any browned bits from the skillet’s bottom. Let it simmer for 2 minutes to reduce slightly before transferring this mixture into the slow cooker.

5. Load the crockpot: Add potatoes, carrots, and celery on top of the beef in the slow cooker. Pour in the beef broth and Worcestershire sauce, then give it a gentle stir to combine. Tuck in the bay leaves, dried thyme, and rosemary.

6. Slow cook: Cover the crockpot and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the beef is fork-tender and the vegetables are perfectly cooked through.

7. Thicken the stew: In a small bowl, whisk together cornstarch and cold water until smooth. Stir this slurry into the stew, cooking uncovered on HIGH for an additional 20 to 30 minutes until the broth thickens into a lovely gravy.

8. Finish and serve: Remove the bay leaves from the stew. Stir in frozen peas and let it sit for 5 minutes until warmed through. Adjust the seasoning with salt and pepper before ladling your Crockpot Beef Stew into bowls.