To make beef stew, combined browned beef, softened onions, tomato paste, vegetables and herbs in a slow cooker. Allow the mixture to cook for seven and a half hours on low heat.
Cut 4 pounds of bottom round beef into 2-inch pieces, and coat the beef with all-purpose flour. Shake off the excess flour. Heat several tablespoons of olive oil in a large skillet on medium-high heat, and brown the beef in the skillet in several small batches. Place the browned beef in a 4- to 6-quart slow cooker. With the skillet on medium-high heat, cook 2 cups of diced onions until the onions are soft, and add a 6-ounce can of tomato paste to the onions. Stir to combine the tomato paste and onions, and transfer the mixture to the slow cooker.
In the skillet, add 1 cup of dry red wine, and use a wooden spoon to scrape any browned pieces off the bottom of the skillet. Pour the wine into the slow cooker, and add 1 pound of diced potatoes, 1/2 pound of baby carrots, 2 cups of beef broth, 1 tablespoon of kosher salt, 1 bay leaf and 1/2 teaspoon of dried thyme. Cook the stew on low for seven and a half hours, add 1 cup of peas, and serve once the peas are hot.