Start by patting your beef chunks dry with paper towels. It might seem unnecessary, but trust me, moisture is the enemy of a good sear.

Season the beef generously with salt and freshly cracked black pepper.

Heat a Dutch oven over medium-high heat with a tablespoon of olive oil. Working in batches, brown the beef on all sides. Don’t rush this step and don’t overcrowd the pot. You want caramelized edges, not steamed meat.

Once each batch is browned, transfer it to a plate and set it aside.

Turn the heat down to medium. Add another splash of olive oil to the same pot.

Add your sliced onions and let them cook down until soft and golden. Be sure to scrape up those browned bits left behind by the beef. That’s flavor right there.

Stir in the minced garlic and let it cook for about a minute.

Then sprinkle the flour over the onions and garlic. Stir it all together until it forms a paste-like texture. This will help thicken your stew later.

Add the tomato paste and stir until fully mixed.

Slowly pour in the beef broth while scraping the bottom of the pot to release any remaining fond.

Now add the diced tomatoes, Worcestershire sauce, your browned beef, thyme, oregano, and bay leaves. Give everything a solid stir and bring it to a low simmer.

Once simmering, cover the pot and place it in a preheated 350-degree oven.

Let it cook for one full hour.

After the first hour, remove the Dutch oven from the oven.

Add in the chopped carrots and potatoes. Stir them into the stew.

Cover and return the pot to the oven for another hour.

By the end of this round, the beef should be fork-tender, and the vegetables will have soaked up all that savory broth.

Take the pot out of the oven. Remove the bay leaves.

Stir in the frozen peas and place the lid back on. Let it sit for 10 minutes. The residual heat will warm the peas through without overcooking them.

Now give it a taste. Adjust the salt and pepper if needed.

Ladle into bowls and serve hot. Bread on the side is highly recommended.