Combine flour, salt and pepper in bowl. Pat beef dry with paper towels and coat all over with flour mixture.
Heat oil over medium-high heat in large skillet. Cook beef, turning with two wooden spoons, for 7 to 10 minutes or until browned all over. Transfer to slow cooker stoneware.
Add potatoes, carrots, parsnip, onion, garlic, bay leaf, tomato paste, soy sauce and thyme to stoneware.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until beef is fork-tender. Transfer beef to a warmed platter, cover with foil and let stand for 15 minutes.
Meanwhile, stir peas into vegetable mixture in stoneware. Cover and cook on high for 10 to 15 minutes or until heated through. Discard bay leaf.
Makes 3 servings