1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Sauté the onions until they’re soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Return the beef to the pot. Stir in the flour until the beef is well coated.
4. Add the beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
6. Stir in the frozen peas and cook for an additional 5 minutes.
7. Taste and adjust seasoning if needed. Remove the bay leaf before serving.

This recipe is as much about the process as it is the final dish. Remember, it’s okay to make a mess and enjoy the journey. Sometimes, my kitchen looks like a tornado hit, but that’s where the memories are made.