Pioneer Woman’s Crockpot Beef Stew

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Pioneer Woman’s Crockpot Beef Stew is a wonderful dish, cooked to perfection with garlic, fresh herbs, potatoes, and carrots.

1 tablespoon olive oil
3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces (about 2 1/2 pounds when trimmed)
Freshly ground salt and pepper, to taste
2 1/2 cups beef broth (or beef bone broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
1 pound Yukon gold potatoes, diced into 1/2-inch cubes
1/4 cup all-purpose flour (or sub all-purpose gluten-free flour)
1 cup frozen peas