Start by heating the olive oil in a large pot over medium-high heat. You want to get the oil nice and hot. Add the beef in batches. Crowding the meat will cause it to steam instead of brown. Sear it for about 3–4 minutes until it turns a rich brown. This step is crucial for flavor.

Once the beef is browned and removed, turn the heat down to medium. In the same pot, toss in the onions, celery, and carrots. Sauté them for about 5 minutes. You want them to soften and become fragrant. Scrape up any browned bits from the bottom; they hold a treasure trove of flavor.

Next, stir in the tomato paste and cook for about a minute. This helps deepen the flavors. Then add the beef stock and wine (if using). Stir in the Worcestershire sauce, salt, and pepper. Bring this mixture to a gentle boil.

Add the browned beef back to the pot along with the potatoes, rosemary, and bay leaf. Give it a good stir to combine everything. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 2 hours. Trust me, the longer it simmers, the better it gets.

Once the stew has simmered and the beef is tender, taste it. This is where the fun happens. If it’s too thin for your liking, stir the flour with a bit of water to create a slurry. Slowly add this to the stew, stirring constantly until it thickens.

About 10 minutes before serving, add the green peas. They add a splash of color and sweetness. Stir them in gently, and allow them to heat through.