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• 1 tbsp. (or more) vegetable oil
• 2 lb. beef chuck stew meat, cut into 1" cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled, cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, finely chopped
• 1/4 c. tomato paste
• 6 c. low-sodium beef broth
• 1 c. red wine
• 1 tbsp. Worcestershire sauce
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 lb. baby potatoes, halved
• 1 c. frozen peas
• 1/4 c. chopped fresh parsley