Cut beef chuck into bite-sized pieces
Season beef with salt and pepper
Heat oil in a large pot over medium-high heat
Brown beef in batches
Remove beef and set aside
Add chopped onion, carrots, and celery to the pot
Cook vegetables until softened
Add minced garlic and cook briefly
Stir in tomato paste
Sprinkle in flour and cook for 1 to 2 minutes
Pour in beef broth
Scrape up browned bits from the bottom of the pot
Add browned beef back to the pot
Add bay leaves, thyme, and potatoes
Bring to a boil
Reduce heat to low
Cover and simmer until beef is tender
Stir occasionally
Add peas near the end of cooking
Cook until vegetables are tender
Remove bay leaves
Adjust seasoning with salt and pepper
Serve hot