Heat olive oil in large skillet over medium high heat.

Brown the beef in batches. Transfer browned beef and set aside.

Pour tomatoes into the slow cooker.

Add onions, celery, carrots and potatoes into slow cooker.

Sprinkle Italian seasoning over the vegetables then add beef and any accumulated drippings.

Set aside 1/4 cup of beef broth.

Pour remaining beef broth into slow cooker.

Add bay leaves.

Cover and cook for 8 hours (Stir after 4 hours).

About 20 minutes before serving, add the peas (no need to defrost), salt and pepper.

In small bowl whisk together the flour and remaining 1/4 cup of beef broth creating a smooth paste.

Stir into the stew.

Replace slow cooker lid and cook until thickened (15-20 minutes).

Remove bay leaves before serving.