Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker.
Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.
Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes.
Add the flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Add garlic, tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Whisk in the beef stock.
Pour the vegetable stock mixture into the slow-cooker. Stir in the bay leaves, thyme, and salt pork.
Cook on low for 4-6 hours (or high for 3-4 hours). 2 hours before eating remove the salt pork and add the potatoes.
30 minutes before eating stir in the peas. IMPORTANT: Season with salt and pepper - I usually add ½ teaspoon each. Enjoy!