1Cook bacon in skillet over medium heat til crisp. Drain bacon on paper towels line plate; reserve drippings
2Mix flour, salt, paprika, thyme, black pepper and cayenne in a bowl; add beef and toss to coat. Heat 1 Tbsp. drippings in same skillet over medium. Sear half the beef til brown, 3 minutes per side.Repeat with 1 Tbsp. drippings and remaining beef; transfer to a 4 to 6 quart slow cooker. add any remaining flour mixture to slow cooker; top with potatoes, carrots, celery and bay leaves
3Stir tomato paste, garlic, and beef base into skillet and cook over medium heat 1 minutes. Mix broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits from bottom. Bring to a simmer over medium high heat and cook til thick, 2 to 3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook til beef is fork tender on high setting, 3 to 4 hours or low setting 6 to7 hours. discard bay leaves.
4Add peas, pearl onions and vinegar to stew. Garnish serving with parsley and bacon.