Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season beef chuck cubes with salt and pepper. Sear each side for about 5 minutes until browned.

Transfer to Slow Cooker: Add the seared beef to the slow cooker. Pour in beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, dried thyme, garlic, onion, carrots, and potatoes. Stir to combine.

Set Cooking Time: Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fork-tender.

Thicken the Stew: Whisk flour with a cup of broth until smooth, then stir into the slow cooker. Add frozen peas and cook uncovered for 10-15 minutes until thick.

Serve and Enjoy: Ladle stew into bowls and serve hot, preferably with crusty bread or honey cornbread.