Instructions:
1. **Prep the beef:**
Pat the beef cubes dry. Season with salt and pepper, then toss with flour until lightly coated.
2. **Brown the beef:**
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, making sure not to overcrowd the pan. Remove and set aside.
3. **Sauté aromatics:**
In the same pot, add onions and garlic. Cook until softened, about 3–4 minutes.
4. **Deglaze:**
Add tomato paste and stir for 1 minute. Pour in wine (if using) or a bit of broth to deglaze, scraping up any browned bits from the bottom.
5. **Simmer:**
Return beef to the pot. Add beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for **1–1.5 hours**, covered, until beef is tender.
6. **Add vegetables:**
Add carrots, potatoes, and celery. Simmer an additional **30–40 minutes**, until vegetables are tender.
7. **Finish:**
Stir in frozen peas and cook for 5 more minutes. Adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
8. **Serve:**
Ladle into bowls and enjoy with crusty bread or over rice.
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This stew is perfect for leftovers—the flavors deepen overnight.
If you want, I can also give you a **shortcut version that uses a slow cooker or instant pot** so it’s even easier on busy days.
