Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a large bowl and toss the beef cubes until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer onion and garlic to the slow cooker.
Add the sliced carrots, cubed potatoes, and sliced celery to the slow cooker.
In a separate bowl, whisk together the beef broth, red wine, and tomato paste until combined. Pour the mixture over the ingredients in the slow cooker.
Add the dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and adjust seasoning with salt and black pepper as needed.
Remove the bay leaves, sprinkle with chopped fresh parsley, and serve hot.