Steps

• Before transforming your beef into tender morsels, grab a large skillet and heat the oil over medium-high. Season the beef cubes with salt and pepper, and cook them in batches, not overcrowding the pan, until they're nicely browned on all sides.
• While your beef sears to perfection, slice the carrots, dice the potatoes, chop the onion, and mince the garlic. Place these prepared vegetables directly into the slow cooker.
• In the same skillet used for the beef, pour a splash more oil if needed and sauté the onions and garlic until they become fragrant and translucent, about 3 minutes. Stir in the tomato paste, coating the onions and garlic for a minute or so.
• To your vegetable mixture in the slow cooker, add the sautéed onions and garlic. Then, place the browned beef cubes. Pour in the beef broth and Guinness, and stir in the Worcestershire sauce. Add the thyme sprigs and bay leaves, tucking them into the stew.
• Cover your slow cooker, set it to low, and allow everything to cook together for 8 hours. Alternatively, option for a high setting for about 4-5 hours.
• About 30 minutes before the stew is done, stir in the frozen peas. This will keep their bright color and slight bite intact. Before serving, discard the bay leaves and thyme stems. Taste for seasoning, adjusting with salt and pepper as desired.