Begin by preparing your ingredients. Chop the onions, carrots, and potatoes into even-sized pieces, and pat the beef dry with paper towels. Season the beef with salt and pepper.

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the seasoned beef in batches, browning for about 5 minutes per batch. Once browned, remove the beef and set aside.

Lower the heat to medium and add 1 tablespoon of oil. Sauté the onions for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Mix in a tablespoon of tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

Return the browned beef to the pot and pour in the beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 1.5 to 2 hours.

Once the beef is tender, stir in the chopped carrots and potatoes. Simmer for an additional 30-40 minutes until vegetables are fork-tender.

About 5 minutes before serving, stir in the frozen peas. Adjust seasoning with salt and pepper. Remove bay leaves and serve hot, garnished with fresh parsley.