1). In a skillet over medium heat, saute the stew meat in EVOO for about 5 minutes, until lightly browned. 2). In a blender, blend up beef broth, Roma tomatoes, garlic cloves, red pepper flakes, and salt. 3). Dice carrots, celerey, and white onion (if you did not buy them pre-chopped). 4). In slow cooker, combine the browned beef, blended broth, diced veggies, fresh ground peppercorns, and fresh thyme. 5). Mix ingredients in slow cooker evenly. 6). Cook on low for ~6 hours. 7). Serve up a bowl of the soup and enjoy slowly and mindfully until 80% full. 8). Store the rest away for another day!