Brown the beef: Toss the beef chunks in the flour, salt, and pepper until evenly coated. Heat the oil in a large frying pan over medium-high heat until it shimmers and a single piece of beef sizzles immediately when added. Working in batches so you don't overcrowd the pan (you'll see steam rising if you add too many at once), sear the beef for 3-4 minutes per side until a deep golden-brown crust forms. The smell at this stage should be rich and savoury, like a proper steakhouse kitchen.

Sweat the aromatics: Reduce the heat to medium and add the diced onions to the same pan. Stir them around, scraping up any browned bits from the bottom. Cook for 5-6 minutes until the onions turn translucent and begin to soften — you'll notice their sharp raw smell mellow into something sweet. Add the garlic and cook for a further minute until fragrant.

Build the base: Stir in the tomato purée and cook for 2 minutes, watching as it darkens from bright red to a deeper brick colour. This step concentrates the flavour and removes any tinny taste. Pour in about 100ml of the beef stock and scrape the pan bottom with a wooden spoon to lift all the caramelised bits — that's pure flavour waiting to go into your stew.

Layer in the slow cooker: Tip the onion mixture into the slow cooker. Add the browned beef, carrots, celery, potatoes, bay leaves, dried thyme, and the can of chopped tomatoes. Pour over the remaining beef stock, ensuring the liquid just covers the ingredients — you should see it peeking through but not drowning everything.

Slow cook: Set your slow cooker to low for 8 hours or high for 4 hours. Cover with the lid and resist the temptation to lift it during cooking — every time you open the lid, you lose heat and add 20 minutes to the cooking time. After about 6 hours on low, your kitchen will smell deeply savoury, with the vegetables releasing their natural sweetness into the broth.

Finish and thicken: In the final 30 minutes, stir in the frozen peas — they'll turn a vibrant green as they heat through. If you prefer a thicker stew, remove the lid for the last 20 minutes to allow some liquid to evaporate, or mash a few of the potatoes against the side of the pot with a wooden spoon. The final texture should be hearty enough to coat the back of a spoon, with tender beef that pulls apart easily.

Rest before serving: Turn off the slow cooker and let the stew sit for 10-15 minutes. This resting time allows the flavours to settle and the sauce to thicken slightly. Taste and adjust seasoning — you might find it needs a generous crack of black pepper at the end.