Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
3. Season 2 pounds of beef chuck, cut into 1-inch cubes, with salt and pepper.
4. Brown the beef in batches in the hot oil until all sides are well-seared, about 5 minutes per batch. Remove and set aside.
5. In the same Dutch oven, add 1 diced onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
6. Add 1 tablespoon of tomato paste and stir for 1 minute.
7. Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot.
8. Add 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, and return the beef to the pot.
9. Stir in 2 cups of sliced mushrooms, 3 peeled and sliced carrots, and 3 diced potatoes.
10. Add 1 teaspoon of dried thyme and 1 bay leaf.
11. Bring the mixture to a simmer, cover the Dutch oven, and transfer it to the preheated oven.
12. Cook for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
13. Remove from the oven and discard the bay leaf.
14. Stir in 1 cup of frozen peas and let them heat through for about 5 minutes.
15. Season with additional salt and pepper, if needed.
16. Serve hot, garnished with chopped fresh parsley.