Start by peeling and chopping the Yukon Gold potatoes and carrots, but set them aside to be added just before step 8 for best texture. Dice the celery, chop the onions, and mince the garlic so they’re ready for the cooking process.

Coat the cubed beef with flour, shaking off any excess. Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Sear half the beef until browned on all sides, turning with tongs after a few minutes for even browning. Transfer the browned beef to a plate and repeat with the remaining beef, adding another tablespoon of oil if needed. Browning the beef in batches helps ensure a good sear and brings out more flavor.

If the pot is dry, add a little more olive oil. Add the chopped onions and diced celery to the pot and sauté over medium heat for about 5 minutes until softened and fragrant.

Stir in the minced garlic and tomato paste. Cook, stirring frequently, for 1-2 minutes until the tomato paste slightly darkens. Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits on the bottom of the pot for added flavor.

Return the seared beef (and any plate juices) to the pot. Add the Italian herb blend and bay leaves. Bring the mixture to a gentle boil, then reduce the heat and cover. Let the stew simmer for 1 hour, stirring occasionally to prevent sticking. On my gas stove, I like to alternate between medium-low and low so it bubbles gently but doesn’t boil too hard.

Stir in the chopped potatoes and carrots. Cover and simmer for another hour, stirring occasionally, until the vegetables and meat are fork-tender. If needed, adjust the heat to maintain a gentle simmer and prevent scorching. I find adding the vegetables at this stage helps them keep their shape and texture.

Remove the bay leaves. Stir in the frozen green peas and let them heat through for a few minutes. Taste and season the stew with salt and black pepper as needed before serving. I sometimes add a little extra black pepper for a kick at the end.