Step 1 In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
Step 2 In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Step 3 Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Step 4 Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Step 5 Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Step 6 Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
