Brown the Beef: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef chuck cubes, searing for about 6-8 minutes until browned on all sides.

Transfer to Slow Cooker: Once browned, transfer the beef to your slow cooker.

Layer the Vegetables: Add diced potatoes, sliced carrots, chopped onion, and minced garlic on top of the beef.

Mix the Broth: In a separate bowl, combine beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and a bay leaf. Stir until well mixed.

Pour the Broth Over: Carefully pour the broth mixture over the beef and vegetables in the slow cooker.

Cook Low and Slow: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Add Peas (Optional): If using, stir in frozen peas during the last 30 minutes of cooking.

Final Touches: Remove the bay leaf, taste for seasoning, and adjust salt and pepper as needed. Serve hot, garnished with parsley.