Heat a frying pan on medium heat. Add the oil. Then in a separate bowl, season the beef with the paprika, salt, and pepper. Place the beef in the frying pan and brown on all sides (about 5 minutes) until a nice golden crust is obtained).
While the beef is cooking, wash and cut potatoes, celery, onion, and garlic. Place in the crock pot, along with the baby carrots.
Place the semi-cooked beef in the slow cooker and sprinkle the thyme and parsley on top.
Mix the beef broth with the tomato paste and worchestire sauce. Pour on top of the beef and vegetables. Mix well.
Cover and cook on low for 8 hours or high for 4-5 hours.
In a bowl mix together the cornstarch and a ½ cup of the broth from the stew. Mix until smooth. Then begin to stir into the hot stew. Mix in the thawed green peas, and cook on high for 30 minutes.
Stir the stew again just before dividing evenly among bowls and enjoy.
Carrots - I like to use baby carrots since their is no peeling and chopping involved. However, I do like the flavor of whole carrots better. You can use either for this recipe.
Pre-Cooking Beef - I like to precook and sear the beef prior to placing in the slow cooker. It does take a few more minutes in the preparation step; however, it will yield amazing flavors as the end result. If you don't have the time--don't stress. You can skip this step.
Vegetables - If you want to add more vegetables to your stew you can always add in chunks of mushroom, zucchini, corn, or even green beans to the stew.