Set up the slow cooker.
Microwave onions, tomato paste, 1 Tablespoon oil, garlic powder, and thyme in a bowl for about 5 minutes. Stirring every 2 minutes, until onions are tender. Pour into the slow cooker.
Stir into slow cooker; chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves.
Season beef tips with salt and pepper.
Add meat to the slow cooker, making sure all meat is submerged into the sauce.
Cover and cook until beef is tender; 1st hour on high; then turn to low for 6 - 7 hours.
After 6 - 7 hours, test the tenderness of beef by picking up one tip with a fork, if it will easily break apart, the meat is done.
Transfer all the beef tips to a cutting board and shred into bite-size pieces.
Let remaining stew in slow-cooker settle for about 5 minutes; then using a large spoon, remove the fat from the surface of the stew.
Discard the bay leaves.
Microwave the frozen French fries with the remaining Tablespoon of oil, in a bowl, stirring occasionally until thawed and warm, about 6 minutes.
Stir warm potatoes into the stew. Stir in shredded beef. Stir in optional frozen peas.
Allow to heat through for about 5 minutes.
If stew is too thick for your liking, you can gradually add beef broth as needed.
Turn off the crock pot and serve.