Place the flour in a 9x13 baking dish and coat the beef in the flour. Tossing to remove excess flour. In a large skillet over medium-high heat place a few tablespoons of oil and allow to come to temp. Brown the meat in patches, adding oil as needed. Transfer this meet to your slow cooker (4 to 6 quart in size)
In the same skillet, add the onions and cook over medium heat until they turn tender. This will take about 10 minutes. Stir in the tomato paste and coat the onions; and allow to develop a deeper red color. This should take about 2-3 minutes and then transfer to the slow cooker.
Deglaze the skillet with the wine and scrape any of the browned bits and place in the slow cooker. Then in the slow cooker stir in the potatoes, carrots, broth, salt, pepper, thyme and bay leaf.
Cover the slow cooker and allow to cook on the low heat setting for 7 1/2 hours, or if you need a faster cook you can cook on high for 4 hours. Once this has cooked, add the peas and allow them to heat through and serve.