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Cut beef into large chunks and sear in a hot pot with avocado oil, then set aside
Add diced onion and celery stalks to the pot and cook for a few minutes
Add garlic and cook briefly
Stir in tomato paste and cook for about 1 minute
Add flour and cook for another minute
Pour in red wine and let simmer for a couple of minutes
Add carrots and beef stock to the pot
Return the seared beef to the pot and mix well, scraping up any browned bits from the bottom
Season with salt and pepper to taste, add bay leaf and fresh thyme tied with butcher twine
Simmer on low with lid slightly ajar for about 1.5 hours
Add potatoes and simmer for another hour
Check tenderness of beef, carrots, and potatoes; cook longer if needed
Add frozen peas and simmer for 10-15 minutes
Remove bay leaf and thyme stems before serving