In a plastic bag shake the meat with salt and 1 tbsp. flour until well coated.
Over medium high heat, warm the olive oil in a skillet until hot. Brown the steak and move to the crock pot.
Add carrots, potatoes, celery, and pepper to the crock pot. In a bowl, combine the soup mix and water until well blended; pour into crock pot.
In the original skillet, melt the butter and sauté onions until clear; add to crock pot. Deglaze the skillet with the red wine; loosening food bits with a spatula. Turn off heat and pour wine mixture and beef stock into crock pot.
Cover crock pot and cook on high for 1 hour. Reduce the heat to low and cook for six hours or until meat is tender.
Once meat is tender, add in additional flour and peas. Cook uncovered for 15-30 minutes or until thickened to your desire.