• Brown the Meat: Heat 1 tablespoon of oil over medium-high heat in a large skillet. Generously season the meat with salt and pepper. Add the beef to the skillet and cook in a single layer for 4-5 minutes each side. Brown in two separate batches if needed.
• Add Ingredients: Transfer meat drippings to a slow cooker or Instant Pot. Add the onion, garlic, potatoes, carrots, broth, soy sauce, tomato paste, thyme, and bay leaf. Salt and pepper to taste.

Cook

• Slow Cooker: Cook on low for 6-7 hours or high for 3-4 hours.

  Instant Pot: Cook on "Manual" or "Pressure cook" for 35 minutes. Allow the pressure to release for 10 minutes naturally, then quick release the remaining pressure.
• Thicken: 30 minutes before the end of cooking time, mix cornstarch and water in a small bowl to make a slurry. Stir the slurry into the stew and allow it to thicken.

  Alternatively, remove a cup of stew liquid, mix it with flour, and return it to the slow cooker. Cook on high for the final 30 minutes.
• Finish: Stir in the frozen peas. Garnish with chopped fresh parsley and serve warm.

PREPARING FOR THE FREEZER:

• Instead of adding browned meat directly to the slow cooker, split it between two gallon-sized freezer bags. Label the bags to keep track of freshness. Split the remaining ingredients between the two bags, except for the peas, thickener, and parsley. Freeze the stew ingredients in the bags and the keep the peas frozen, but separate.

PREPARE AFTER FREEZING:

• Thaw in refrigerator overnight. Cook in slow cooker on low for 7-8 hours or high for 4-5 hours. Choose a thickening option from above. Garnish with fresh parsley and serve warm.