Preheat your oven to a toasty 300°F.
Pat your beef chunks with some clean paper towels to remove excess moisture. This step sets the stage for a beautifully seared, dark brown crust.
Season the beef generously with kosher salt. Go on, don't be shy!
In your trusty Dutch oven, heat up the oil over medium-high heat. When the oil sizzles, add the beef and let it sizzle too. Ensure it's nicely browned on all sides. If you're working with a large batch, don't overcrowd the pan; brown in batches. Once the beef is beautifully browned, set it aside.
Lower the heat to medium, toss in those onions, and let them sizzle for about 5 minutes. You'll know they're ready when they turn soft and translucent. Add the garlic and sauté for another minute.
Lower the heat even more, and stir in the flour to form a thin, flavorful paste. Cook for a couple of minutes, giving it a good stir.
Now, slowly pour in the beef stock, gently scraping the bottom of the pot to release all those flavorful bits.
Bring back the browned beef and introduce it to the pot. Add the tomato paste and Worcestershire sauce. Heat things up until the liquid reaches a boil, then add the bay leaf and dried herbs. Cover your pot with its snug-fitting lid, and off to the oven it goes. Let the magic happen for about an hour.
After an hour, add the potatoes, carrots, and celery to the pot, then cover it up again. Let it all mingle in the oven for another 30 minutes or until the potatoes reach that tender perfection.
Move your pot back to the stovetop. Remove the lid and let it simmer for another 15 minutes, or until the stew thickens to your liking.
Stir in those delightful peas, and don't forget to adjust the seasoning with kosher salt and black pepper. It's all about finding that perfect balance. Finally, serve it up, garnished with a sprinkle of chopped parsley.
There you have it, your very own masterpiece of a beef stew. Serve it hot, and relish every delicious spoonful.