Instructions:
In a large heavy-bottomed pot, heat the oil over medium heat.
Add the onions and garlic and cook until they are soft and fragrant, about 5 minutes.
Stir in the tomato paste, black pepper, thyme, and rosemary, and cook for an additional 2 minutes.
Add the beef to the pot and cook until browned on all sides, about 10 minutes.
Stir in the Worcestershire sauce and red wine, and let it simmer for 2-3 minutes.
In a small bowl, whisk together the flour and salt, and then stir it into the stew.
Gradually pour in the beef broth, stirring constantly.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
Add the chopped carrots, potatoes, and parsley to the stew, and continue to simmer for an additional 30 minutes or until the vegetables are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Serve the stew hot with crusty bread or over rice. Enjoy!
