1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides for about 5-7 minutes. Transfer to a plate and set aside.

2. In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions until translucent, about 5 minutes. Add garlic and cook for another minute.

3. Sprinkle the flour over the onions and stir continuously for 1-2 minutes to cook out the raw flavor. Then stir in tomato paste and Worcestershire sauce.

4. Pour in the beef broth while scraping the bottom of the pot to deglaze. Return the beef to the pot, add thyme, bay leaves, and a generous pinch of salt and pepper. Bring to a boil.

5. Reduce the heat to low. Stir in the carrots and potatoes. Cover and simmer for 1.5 to 2 hours, or until beef is very tender and vegetables are cooked through.

6. About 10 minutes before serving, stir in the peas. Remove bay leaves. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.