1. Pat the beef dry, then season it with salt and black pepper. Toss it with the flour until lightly coated.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.

3. Add the onion and celery to the pot and cook until softened. Stir in the garlic and tomato paste and cook for 1 minute.

4. Pour in a little beef broth to deglaze the pot, scraping up the browned bits from the bottom.

5. Add the remaining broth, Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot.

6. Bring to a gentle boil, reduce the heat, cover, and simmer for 1 hour.

7. Add the potatoes and carrots, then continue simmering for 45 to 60 minutes, until the beef is tender and the vegetables are cooked through.

8. Stir in the peas during the last 5 minutes of cooking. Remove the bay leaf, add parsley, and serve hot.