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Combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.
Heat 2 tablespoons of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
Reduce the heat to medium and add 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 per the recipe notes below) to the pan 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, thyme, and ½ teaspoon of black pepper.
Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper.