Pour the beef broth into the crockpot and add the cubed stew beef. Sprinkle the beef with garlic powder, freshly cracked black pepper, salt, beef bouillon, and Worcestershire sauce. This step ensures that the meat is well-seasoned and forms the flavorful base of the stew.

Layer the chopped Yukon Gold potatoes, sliced carrots, and sliced yellow onion on top of the seasoned beef within the crockpot. Distributing the vegetables above the beef allows them to steam and absorb flavor as they cook.

Place the lid on your crockpot and set it to cook for 4-6 hours on high, or 6-8 hours on low, until the beef is fork-tender and the vegetables are soft. This slow cooking process allows all the flavors to meld beautifully. I recommend checking for tenderness at the lower end of the cooking window if your crockpot runs hot.

Once the stew is fully cooked, add the frozen green peas directly into the crockpot and stir them in. Next, make a slurry by whisking the cornstarch and water together in a bowl until smooth, then slowly pour the slurry into the crockpot, stirring constantly to ensure even thickening.

Replace the lid and turn the crockpot to high heat. Let it cook for an additional 10 minutes, stirring occasionally, until the stew is thickened to your desired consistency. Serve immediately while hot! To make the dish even more delicious, I like to garnish with a sprinkle of fresh herbs if I have any on hand.