Cut the stew meat into 1½-inch cubes, trimming away any large fat pieces for a leaner finish. Season with salt and pepper.

Toss the seasoned beef in flour until coated.

In a skillet, heat olive oil and brown the beef cubes for about 45 seconds on each side. Transfer to the slow cooker.

Melt cold butter in the skillet and sauté chopped onions for about 5 minutes, then add minced garlic and cook for another minute.

Pour in red wine to deglaze the skillet, scraping up any bits and simmer for a minute.

Combine onion and wine mixture with remaining ingredients in the slow cooker, except for the peas and cornstarch.

Set the slow cooker to low for 7½ to 8 hours, or high for 3½ to 4 hours.

In the last 15 minutes of cooking, add peas for color and sweetness.

If desired, mix cornstarch with water and stir into the stew to thicken.

Ladle into bowls and serve hot, optionally with crusty bread or mashed potatoes.