Season beef generously with salt and pepper and cook in a skillet over medium-high heat to sear outside.

Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaves. Add salt and pepper to taste.

Cover and cook on LOW for 8 hrs.

With 30 mins left, remove ½ cup of stew liquid from slow cooker. Add the flour and whisk until smooth. Pour the mixture back into the stew; stir to combine. Cover and cook on HIGH for an additional 30 mins.

Uncover, remove bay leaves, and stir in the frozen peas, corn and green beans. Turn slow cooker to sauté setting and heat until stew is bubbling. Add additional beef broth (1-2 cups) as desired.