Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
Cover the slow cooker and set the temperature to high. Cook for 1 hour.
Add the potatoes and carrots and continue to cook the stew for another 7 hours.
During the last hour of cooking, add the pearl onions and replace the lid.
Once the stew is cooked, stir in the peas and parsley and serve immediately.