Instructions:
- Pat the beef cubes thoroughly dry with paper towels. Season generously with salt and pepper. Toss the seasoned beef in the flour until lightly coated.
- Heat 2 tablespoons of oil in the Dutch oven over medium-high heat until shimmering. Sear the beef in batches—do not crowd the pot—until deeply browned on all sides. Remove the seared beef with a slotted spoon and set aside.
- Lower the heat to medium. Add the remaining 1 tablespoon of oil (if needed). Add onions, carrots, and celery. Cook, stirring occasionally, for 8–10 minutes until softened and the onions start to caramelize slightly.
- Push the vegetables aside. Add the minced garlic and tomato paste to the empty spot in the pot. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly.
- Pour in the red wine (if using). Use a wooden spoon to scrape up all those lovely brown bits stuck to the bottom of the pot. Let the wine bubble and reduce by half (about 3 minutes).
- Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should mostly cover the meat. Bring the mixture to a gentle simmer on the stovetop.
- Cover the Dutch oven tightly. Transfer to a preheated oven at 325°F (160°C). Cook for 1 hour 45 minutes.
- Carefully remove the pot from the oven. Stir in the potato chunks. Return to the oven, covered, and cook for another 45–60 minutes, or until the beef is fork-tender and the potatoes are soft.
- Remove the bay leaves. Taste and adjust seasoning (salt/pepper) as needed. Stir in the frozen peas and allow them to warm through for 5 minutes off the heat before serving.