Preparation Steps

• Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef pieces in batches and brown them on all sides. Remove and set aside.
• In the same pot, add the remaining olive oil and sauté the onions until translucent. Add the garlic and cook for another minute.
• Add the tomato paste and flour, stirring constantly for about 2 minutes. This will build a deep flavor for the stew.
• Pour in the beef broth and red wine, scraping up all the browned bits from the bottom of the pot.
• Return the browned beef to the pot, along with the carrots, potatoes, thyme, bay leaf, salt, and pepper.
• Bring to a boil, then reduce the heat to low. Cover and simmer the stew for 2 to 2.5 hours, or until the beef is tender.
• During the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
• Remove the bay leaf before serving. Enjoy your delicious beef stew!