Ingredients:-
1 kg chuck steak, trimmed of excess fat and diced into 1-1/2-inch cubes
2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion, chopped
3 medium celery stalks, chopped
4 cloves garlic, minced
1/4 cup tomato paste
3 cups beef broth or chicken broth, divided
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp dried thyme leaves
1 single sprig rosemary (or 3/4 tsp dried)
500g potatoes, diced into 1 1/2-inch chunks
500g carrots, peeled and cut into 1-inch chunks
1 1/2 Tbsp cornstarch (depending on how thick you like it)
1/2 cups frozen peas
1/4 cup minced fresh parsley
METHOD:-
Heat 1 Tbsp olive oil in a large pan over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste. 
Sear in pan until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to pan, repeat with remaining beef. Leave excess oil in pan.
Add remaining 1/2 Tbsp oil to oil in pan, reduce heat medium. Sauté onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute. 
Place beef, potatoes, carrots, onion and garlic into a slow cooker. Stir in beef broth, tomato paste, Worcestershire, soy sauce, thyme, rosemary until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7 - 8 hours.
In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. 

Serve warm garnished with remaining parsley.