In a slow cooker, layer together the beef, chopped onions, diced celery, and baby carrots.
Separately in a bowl, whisk together the orange juice, beef broth, chili paste, soy sauce, hoisin sauce, and five spice powder.
Pour the sauce over the ingredients in the slow cooker and cover.
Slow cook for 5 hours on high heat.
Remove peas from freezer to thaw for the 5 hour duration.
Uncover, take 2 tablespoons of the broth, and mix it with the cornstarch. Stir mix into the slow cooker stew.
Cover and slow cook for an additional 30 minutes on high.
Uncover, mix in thawed pieces and stir thoroughly. Heat the stew for an additional 5 minutes covered.
Serve over rice.
The stew already has a nice medium spice, perfect for most family members, But for an additional kick, use crushed red pepper or try dicing up one Thai pepper and adding it in with step 1. Use care as Thai peppers can be surprisingly hot.