1. 1. Sear the Beef (Optional but Recommended): In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the beef stew meat in batches, about 2-3 minutes per side, until nicely seared. This step adds a depth of flavor and color to the stew. Transfer the seared beef to your slow cooker.

2. 2. Saute Aromatics: Add the chopped onion, carrots, and celery to the same skillet (add a little more oil if needed). Saute for 5-7 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.

3. 3. Combine Ingredients in Slow Cooker: Transfer the sauteed vegetables to the slow cooker with the beef. Add the quartered potatoes, diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and black pepper. Stir everything gently to combine.

4. 4. Set and Forget: Cover the slow cooker with its lid. Cook on the low setting for 6-8 hours or on the high setting for 3-4 hours, until the beef is fork-tender and the vegetables are soft.

5. 5. Add Peas and Thicken (Optional): About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the stew. Cover and cook for another 30 minutes on high, or until the stew has thickened to your desired consistency.

6. 6. Taste and Serve: Taste the stew and adjust seasonings if necessary, adding more salt or pepper to your liking. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.