Begin by prepping all your vegetables: peel and thinly slice the carrots, dice the onion, and chop the potatoes into 1-inch pieces. If using fresh tomatoes, chop them into chunks and crush slightly to release juices.
In a skillet over medium heat, sauté the diced onion until fragrant and translucent, about 3-4 minutes. This deepens the flavor and makes the onion melt into the stew later.
Transfer the sautéed onions into the slow cooker, then add the sliced carrots, diced potatoes, and canned tomatoes. Pour in the vegetable broth, ensuring the ingredients are mostly submerged.
Sprinkle in the dried thyme and add the bay leaves. Give everything a gentle stir to distribute the seasonings evenly.
Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours, until the vegetables are tender and the flavors meld together. The house will fill with a warm, savory aroma.
About 15 minutes before serving, stir in the frozen peas to add a bright, sweet contrast. Taste the stew and adjust seasoning with salt and pepper as needed.
Once the vegetables are tender and the stew has thickened slightly, remove the bay leaves and discard. Ladle into bowls and enjoy this cozy, hearty dish.
