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In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine) to the skillet and scrape up any brown bits with a spatula. Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.
In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken. Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.