Season the beef with salt and pepper.
1 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 pounds chuck roast
Heat oil in the base of a large dutch oven until it is smoking. Brown the meat in batches, cooking for a few minutes on each side. Using a slotted spoon, remove the meat and set aside.
2 tablespoons vegetable oil
Add in the onion and garlic and sauté until the onion is translucent, about 5 to 7 minutes.
1 yellow onion, 2 garlic cloves
Whisk in the flour. Then slowly whisk in the red wine, scraping up the browned bits.
1/4 cup all purpose flour, 1 cup red wine
Whisk in the tomato paste. Return the beef to the dutch oven with any drippings. Then add in the beef broth, bay leaves, thyme, carrots, and potatoes and bring to a boil. Reduce to a simmer, and cook uncovered for 1 hour and 45 minutes, you should see occasional small bubbles.
4 cups beef broth, 2 bay leaves, 1/2 teaspoon dried thyme, 4 medium carrots, 1 pound russet potatoes, 2 tablespoons tomato paste
When the beef is tender, taste the stew and add more salt and pepper as needed. Stir in the frozen peas and allow them to cook through, about 1 minute.
1 cup frozen peas
Serve with fresh parsley and crusty bread and enjoy.