Step 1

Season meat with salt and pepper. In a Dutch oven or large pot, heat half the olive oil over medium-high heat. Add the meat and cook in a single layer until browned on the bottom side, about 5 minutes.

Step 2

Flip each piece of meat and continue cooking until browned on both sides. Transfer browned meat to a plate.

Step 3

Dump remaining olive oil into pot. Add onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Step 4

Mix in the flour and cook until lightly browned, about 2 minutes. Then, add the tomato paste, red wine, chicken broth, thyme, bay leaf, and browned beef to the pot. Scrape and mix in any brown bits on the bottom of the pot.

Step 5

Add potatoes and carrots. Bring to a simmer, cover, and slow cook 1 hour more, until the beef is tender. Remove bay leaf.

Step 6

Remove from heat and stir in the peas. Cover for 5 more minutes. Season with salt and pepper to taste.