1.5 lbs beef stew meat, cut into 1-inch cubes 3 tablespoons olive oil 1 onion, diced 3 carrots, peeled and cut into 1 inch pieces 3 stalks celery, sliced 3 cloves garlic, minced 1/4 cup all-purpose flour 4 cups beef broth 1 cup red wine (optional) 2 bay leaves 1 teaspoon thyme Salt and pepper, to taste 1 lb potatoes, peeled and cubed 1 package frozen peas
Pat the beef cubes dry and season with salt and pepper. Heat oil in a dutch oven or large pot over medium-high heat. Working in batches if needed, brown the meat on all sides. Remove and set aside.
In the same pot, add the onions, carrots and celery. Sauté for 5-7 minutes until beginning to soften. Add the garlic and cook 1 minute more.
Sprinkle in the flour and stir constantly for about 2 minutes to toast the flour. Pour in the broth, wine, bay leaves and thyme. Add the browned meat and any accumulated juices back to the pot.
Bring to a boil then reduce to a simmer. Partially cover and cook for 1 1/2 hours until meat is very tender.
Add the potatoes and peas and simmer uncovered for 30 minutes more. Adjust seasoning as needed before serving.