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Preheat oven to 325 degrees F.
Season beef chunks with 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper.
Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned.
Transfer the browned meat to a plate and set aside.
Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally.
Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
Add red wine, scraping the browned bits, and cook until reduced, about 3 minutes.
Add flour and stir to coat.
Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken.
Add the seared beef, cubed potatoes, and bay leaves.
Bring to a boil and then reduce to a simmer for 5-7 minutes.
Cover with an oven-safe lid and finish cooking in the oven at 325 degrees F for about 1 hour and 45 minutes until the meat is tender.
If desired, stir in peas 10 minutes before the cooking time is up.
Remove bay leaves before serving. Serve with some chopped parsley.