Slow Cooker Classic Beef Stew

The running joke around here is that I never make a recipe using all the ingredients it calls for. It seems like I am always missing at least one ingredient and frequently need to make substitutions. Yesterday was no different. And, as usual, the dish was extremely tasty despite missing some key ingredients. Next time I'll have to try the official recipe. From Real Simple:

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces 1 pound cubed stewing beef 
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine 1 cup white wine 
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth 2 cups "No-Chicken" broth from Whole Foods 
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.