Step 1

In a small bowl, toss the beef and 1/4 teaspoon of the salt.

Step 2

In a large bowl, combine 4 tablespoons of the flour and the paprika.

Step 3

Add the beef to the flour mixture, a few pieces at a time, and tossing to coat.

Step 4

In a large Dutch oven over medium heat, heat the canola oil.

Step 5

Add the beef to the hot oil and cook until browned, about 3-5 minutes.

Step 6

Stir in the tomato paste, the Herbes de Provence, and the garlic, cooking until fragrant and starting to darken, about 2 minutes.

Step 7

Add the wine and cook until the mixture just comes to a boil.

Step 8

Simmer until the mixture is reduced by half, about 5 minutes.

Step 9

Stir in the beef broth, 1 teaspoon of the rosemary, and the bay leaves.

Step 10

Bring the mixture to a boil.

Step 11

Reduce the heat to low and cover the Dutch oven.

Step 12

Simmer until the meat is almost tender, about 1 hour 30 minutes.

Step 13

Add the potatoes, the onions, and the carrots to the mixture.

Step 14

Cover and simmer until the meat and the vegetables are tender, about 30 minutes.

Step 15

Discard the bay leaves from the mixture.

Step 16

In a small bowl, combine the remaining salt, the remaining flour, and the remaining rosemary.

Step 17

Add the cold water and the vinegar to the rosemary mixture, stirring until smooth.

Step 18

Stir the rosemary mixture into the stew.

Step 19

Bring the soup to a boil.

Step 20

Add the peas and cook, stirring, until the soup has thickened, about 2 minutes.

Step 21

Serve, topped with the extra rosemary.