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Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches to avoid overcrowding. Brown the meat on all sides, about 5–7 minutes. Transfer the browned meat to a plate.
Sauté the aromatics: In the same pot, add a bit more oil if needed. Toss in the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Deglaze and build the base: Pour in a splash of the beef broth to deglaze the pot, scraping up all those flavorful bits stuck to the bottom. Return the browned beef to the pot.
Add veggies and herbs: Stir in the diced potatoes, carrots, celery, thyme, rosemary, bay leaf, and the remaining beef broth. Season with salt and pepper to taste.
Simmer slowly: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the beef is tender and the potatoes are soft.
Add finishing touches: If using peas, stir them in during the last 5 minutes of cooking. Remove the bay leaf, taste, and adjust seasoning as needed.
Serve warm: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a simple salad for a complete meal.