Instructions:
- Prepare the Beef: Toss the cubed beef with flour, salt, and pepper until lightly coated.
- Brown the Beef: Heat oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Brown the beef in batches (do not overcrowd the pot!). Remove browned beef with a slotted spoon and set aside.
- Sauté Aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté gently until softened (about 5-7 minutes).
- Build the Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.
- Deglaze & Simmer: Return the browned beef to the pot. Pour in the beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce heat to low.
- Slow Cook (Tenderising): Cover the pot partially and simmer gently for 1 hour, stirring occasionally, until the beef begins to tenderize.
- Add Potatoes: Add the cubed potatoes to the soup. Continue simmering, covered, for another 30–40 minutes, or until the potatoes are fork-tender and the beef is completely soft.
- Final Adjustments: Remove the bay leaves. Stir in the frozen peas and cook for 2 minutes until bright green. Taste and adjust seasoning (salt/pepper) as needed.
- Serve: Ladle into bowls and garnish generously with fresh parsley.