Slow-Cooker Classic Beef Stew

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4 pound(s) bottom round, well trimmed and cut into 2-inch pieces

1 cup(s) all-purpose flour

1/3 cup(s) olive oil (plus more if needed)

2 large onions, diced (2 cups)

1 6-ounce can(s) tomato paste

1 cup(s) dry red wine

1 pound(s) • potatoes, cut into 2-inch pieces (about 4 cups)

1/2 pound(s) baby carrots (about 2 cups)

2 cup(s) beef broth

1 tablespoon(s) kosher salt

1 teaspoon(s) dried thyme leaves

1 bay leaf

1 cup(s) frozen peas, thawed

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