What to do:

1. While the food processor is running drop in the garlic cloves and process until chopped and the garlic sticks to the walls of the processor.
2. Turn off and add the quartered onions. Using the pulse mode, pulse until finely chopped.
3. Heat a 12 inch skillet to medium hot. Add one tablespoon of oil.
4. When hot add the onions and garlic. Sauté for 5-10 minutes or until soft, add the tomato paste and continue cooking for an additional 5 minutes.
5. Add the chicken stock and scrape up all of the browned bits.
6. Add the onion mixtures to the slow cooker. Add the beef, beef stock, wine, slurry if desired and bay leaves to the slow cooker. Stir well.
7. Toss the potatoes and carrots with 1 tablespoon of oil, 1 teaspoon of thyme, salt and pepper.
8. Place a double layer of parchment paper, that is large enough to extend beyond the opening of the slow cooker, in the slow cooker on top of the beef mixture. Push it down to make a well to hold the potatoes and carrots. Place the potatoes and carrots in the well and top with an additional piece of parchment. Fold the extended piece of parchment over the top.
9. Place the lid on the cooker. Cook on low for 8 hours or on high for 5 hours until the meat is very tender. Remove the package of potatoes and carrots. Spoon off any fat.
10. Before serving stir in the cooked potatoes and carrots, peas and the remaining teaspoon of thyme to the stew. Let heat for a few minutes. Season with salt and pepper. Enjoy!