Season beef all over with salt and pepper.
Toss with flour.
Brown in hot oil on high heat a few at a time on all sides (about 5 minutes per batch), adding more oil if needed.
Transfer to a plate as finished and set aside.
Add onions to the same pan that the meat was seared in and cook for about 4-5 minutes to soften slightly and get some color. Add garlic during the last minute of cooking.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the pan by adding the red wine and red wine vinegar and scraping the bottom of the pot to remove any browned bits. Bring to a boil, then reduce heat to medium-high.
Return the seared meat to the pot along with the beef broth, bay leaves, carrots, potatoes, celery, Worcestershire sauce, and herbs.
Bring to a boil then cover and reduce to a simmer for 2-3 hours until beef is tender.
Season with additional salt and pepper as needed, to taste. Add peas 2-3 minutes before serving, if using.
Homemade Beef Stew is one of the most comforting dishes in existence. Nothing beats the warming aromas of rich beef and aromatic herbs filling your home as it slowly cooks on the stove. It's so welcoming and will have your mouth watering until it's ready to eat!
This old-fashioned beef stew takes a little bit more time than my usual 'quick and easy' dinners, but it's perfect for lazy Sundays or for impressing guests at a dinner party!