Step 2

Add the oil to a large pot and preheat it over high heat until the oil is so hot that it starts to smoke a little.

Step 3

Add the beef and season with salt and pepper, cook it for about 5 to 7 minutes or until seared well on all sides. Remove from the pan onto a plate and set aside.

Step 4

To the same pan with add the onions, carrots, potatoes, garlic, and celery, season with salt and pepper and cook for about 5 minutes or until the veggies develop some color.

Step 5

Add the flour and stir well, continue to stir wile cooking the flour for about 2 minutes. Add the wine and using a wooden spoon, scrape the pan to lift off all those browned bits.

Step 6

Add the tomato paste and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil. Add the browned meat back in and reduce the heat to low. Cover and cook for about 2 ½ hours checking on it periodically.

Step 7

After 2 ½ hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary, add the peas and cook for about 2 more minutes. Ladle up and enjoy!