Cut the stew meat into 1½-inch cubes, trim excess fat, and season with pepper, garlic salt, and celery salt. Coat with flour.

Heat olive oil in a large skillet, brown the beef cubes in batches for about 45 seconds on each side, then transfer to slow cooker.

Melt butter in the same skillet, sauté chopped onions for 3–4 minutes until softened, add garlic and red wine, then simmer.

Add browned beef, onion and garlic mix, chopped carrots, potatoes, beef stock, and herbs to slow cooker, stir gently.

Cover slow cooker, cook on low for 7½ to 8 hours or high for 3½ to 4 hours, check meat tenderness before serving.

Stir in fresh peas about 15 minutes before cooking time ends.

To thicken, mix a cornstarch slurry and stir it into the stew 10 minutes before finishing, if desired.

Serve hot, remove bay leaves, and enjoy with crusty bread.