Prepare a Crock Pot or slow cooker by spraying with non-stick cooking spray. Set aside.
Combine flour, salt, paprika and pepper and place into a large freezer style Ziploc bag.
Place half the meat into the back and shake to coat beef.
Heat olive oil in a large sauté pan. Add garlic and diced onions to pan and saute. Add the flour coated beef to the pan and sear on all sides. Once browned, remove meat, onions and garlic from pan and place in crock pot.
Place remaining meat into bag with flour and seasonings, and shake to coat. Repeat process of searing, then transfer to slow cooker.
Once all meat has been removed from pan, pour approximately 1/2 of the beef broth into the hot pan to deglaze. Use a spatula to scrape the brown bits off of the bottom. Pour beef broth, with browned bits, into the Crock Pot.
Pour remaining beef broth into Crock Pot, along with Worcestershire sauce. Seal slow cooker and cook on high for two hours or on low for four hours.
After cooking for two or four hours, remove lid and add potatoes and carrots. Gently stir to combine. Place lid back on Crock Pot and continue to cook for 1 and 1/2 hours on high or three hours on low.
Create a slurry. Carefully scoop a small amount of the liquid out of the slow cooker (approximately 1/4 cup is fine) and transfer to a small heat resistant bowl or glass. Add 2-3 teaspoons of cornstarch to the liquid and whisk immediately to blend. Once blended and no lumps remain, pour mixture back into slow cooker and gently stir to combine.
Peas can be added at this point if desired, or added 10 minutes before cooking is complete.
Cook for an additional 30 minutes, then serve.