Pat beef dry with paper towels. Season with salt and pepper; toss with flour in a large bowl until coated.
Heat a large pan over medium-high. Add 2 tablespoons oil, then half of the beef. Cook until brown on all sides. Transfer to slow cooker insert. Repeat with 1 tablespoon oil and remaining beef.
Add remaining 1 tablespoon oil to now empty pan, then add onion and garlic. Cook for 3 minutes. Transfer to slow cooker along with carrot, potato, broth, tomato paste, thyme and salt. Stir in bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.
Remove and discard bay leaves. Stir in peas and Worcestershire sauce. Serve over rice or bread.