Steps

• Begin by patting the beef cubes dry with a paper towel to ensure they brown nicely. Sprinkle them generously with salt and pepper. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan, until they are deliciously seared on all sides. Remove and set aside.
• Add the remaining olive oil into the Dutch oven, followed by the onions. Allow them to become translucent, releasing their sweet notes, before stirring in the garlic for a mere minute. As the garlic blooms, incorporate the tomato paste, enhancing the stew's richness with its concentrated taste.
• Pour in the red wine, if using, and let it simmer until reduced by half. This adds a depth of flavor that's worth the extra time. Then, gently return the beef to the pot and pour in the beef broth. Allow the pot to come to a simmer, basking in anticipation of the magic forming.
• Add the carrots, potatoes, bay leaves, and thyme. Reduce the heat to low, cover, and let it simmer for about 2 hours. This is where patience turns ordinary ingredients into an extraordinary stew, as the flavors meld and the beef becomes tender.
• With the stew almost complete, stir in the peas and let them cook through for the last 10 minutes of cooking. This pop of green not only brightens the visual appeal of the stew but also enhances its sweet undertones.