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1
Heat oil in a large and deep skillet over medium-high heat. Add beef cubes and stir. Sprinkle flour over meat and stir well. Cook until beef is browned on all sides (do not stir too much, or beef will not brown properly). Remove to a 5- to 6-quart slow cooker.
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2
Put the skillet back over medium high heat. If needed, add a little more oil. Cook onions until starting to brown. Stir in garlic, Italian seasoning and tomato paste. Cook, stirring constantly, until herbs are fragrant, about 1 minute. Pour red wine into the pan, scraping the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in stock, Worcestershire sauce, maple syrup, salt and pepper. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off heat.
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3
Transfer the meat to the slow cooker. On top of the meat, place potatoes, carrots, celery, mushrooms, thyme and bay leaves. Very carefully ladle the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
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4
Cook stew on low for 8 hours or on high for 4 hours. 10 minutes before cooking time is over, stir in peas. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) or closed if you want it soupier.
