Season the beef cubes with salt and pepper. Lightly coat them with 2 tablespoons of flour.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the beef in batches on all sides, then remove it and set aside.

In the same pot, add the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions are translucent.

Stir in the remaining tablespoon of flour and cook for an additional minute.

Gradually pour in the beef broth while scraping up any browned bits from the bottom of the pot.

If you are using red wine, pour that in now, along with the tomato paste, Worcestershire sauce, thyme, and bay leaf.

Add the browned beef back into the pot and stir to combine all the ingredients.

Bring the stew to a boil, reduce the heat to low, cover, and let it simmer for about 1.5 hours, stirring occasionally.

After 1.5 hours, add the carrots, potatoes, and celery. Cover the pot again and let it simmer for another 30-40 minutes, or until the vegetables and beef become tender.

Stir in the frozen peas and cook for an additional 5-10 minutes.

Finally, remove the bay leaf, taste, and adjust the seasoning if necessary. Garnish with fresh parsley before serving.