Crock Pot Beef Stew

2 lbs. beef stew meat, cut into 1 inch cubes
1/4 c. flour
3 T. olive oil
5 c. diced potatoes
1 sm. bag baby carrots
3 stalks celery, chopped
1 sm. onion, chopped
1 (14 1/2 oz) can diced tomatoes
2 c. beef broth
1/2 t. garlic powder
1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 T. Worcestershire sauce
3/4 c. frozen peas
2 T. corn starch
2 T. water

Layer the potatoes, carrots, celery, and onions in a 5 qt. slow cooker.
Place flour in a shallow dish. Add meat; turn to coat evenly. In a large skillet, brown meat in oil in batches if necessary. Place over vegetables.
In a large bowl, combine tomatoes, broth, garlic powder, salt, pepper, thyme, and Worcestershire. Mix well, and pour over beef.
Cover and cook on high 4-5 hours or on low 7-8 hours or until the meat and vegetables are tender.
Mix cornstarch with water. Stir into the stew to thicken. Add peas.
Cover and cook 10 minutes.