Place meat in a large plastic bag. Combine 1/3 cup flour, pepper and paprika; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, celery, potatoes, parsley, tomatoes, Worcestershire, rosemary and bay leaf. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions, mushrooms and garlic until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook for 6-8 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water (or red wine). Stir into stew, and cook uncovered for 15 minutes, or until thickened. Add peas when thickening stew.