1. Prepare the beef. Pat the beef chuck cubes dry with paper towels. Season them with salt and black pepper. Drying the beef helps it develop a rich brown crust when seared.

2. Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Transfer the browned beef to a plate.

3. Sauté the vegetables. Add the diced onion, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for another 30 seconds.

4. Build the flavor. Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir well, cooking for another minute to remove the raw flour taste.

5. Deglaze the pot. Pour in the red wine, if using, and scrape the bottom of the pot with a wooden spoon to release the browned bits. Let it simmer for 2–3 minutes. If skipping the wine, use a little beef broth for this step.

6. Add the broth and seasonings. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth, then add the Worcestershire sauce, thyme, and bay leaves. Stir to combine. The liquid should mostly cover the beef.

7. Slow-braise the stew. Bring the mixture to a gentle simmer. Cover the pot with its lid and transfer it to a preheated oven at 325°F (160°C). Cook for approximately 1½ hours.

8. Add the potatoes. Carefully stir in the potato chunks. Cover the pot again and continue cooking for another 45–60 minutes, until the beef is fork-tender and the potatoes are cooked through.

9. Check the consistency. Remove the bay leaves. If the gravy is too thin, simmer the stew uncovered on the stovetop for several minutes, stirring gently. If it is too thick, add a little beef broth until it reaches your preferred consistency.

10. Taste and finish. Adjust the salt and black pepper as needed. Stir in the optional frozen peas during the final 10 minutes of cooking, if desired. Garnish with chopped fresh parsley before serving.

11. Rest and serve. Let the stew rest for 10 minutes before serving. Spoon it into warm bowls and serve with crusty bread, biscuits, or mashed potatoes to soak up the rich, savory gravy.