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Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat the olive oil over medium-high. Sear the meat in batches, cooking for about 5 minutes per batch. Transfer the seared beef to the slow cooker.
Pour in the beef bone broth. Add the tomato paste, Worcestershire sauce, balsamic vinegar, remaining salt and pepper, garlic, and dried thyme. Stir to combine.
Add the diced onion, carrots, and potatoes. Cover and set on low for 8 hours.
At the end of the cooking time, make a slurry by combining 1 cup of the hot liquid from the crockpot with ¼ cup of all-purpose flour. Stir the slurry until fully combined. Add to the slow cooker, and stir to incorporate.
Cook for 10 more minutes on high until sauce thickens, then add the frozen peas and serve immediately. Garnish with fresh thyme if desired.