Preparation Steps

• In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil. Add the beef cubes in batches and brown on all sides. Remove and set aside.
• In the same pot, add the remaining olive oil and sauté the onions until soft, about 5 minutes. Add the garlic and cook for an additional minute.
• Stir in the flour until the onions and garlic are coated. Gradually add the beef broth, stirring constantly, until the mixture thickens slightly.
• Return the browned beef to the pot. Stir in the tomato paste, dried thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer.
• Add the potatoes, carrots, and celery to the pot. Cover and cook for about 1.5 hours or until the meat is tender.
• During the last 10 minutes of cooking, add the frozen peas and adjust the seasoning with salt and pepper.
• Discard the bay leaf. Garnish with fresh parsley and serve warm.