In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef pieces in batches, browning on all sides. Remove and set aside.

In the same pot, add the chopped onion and minced garlic. Saut? until translucent.

Return the browned beef to the pot. Stir in the tomato paste, dried thyme, and dried rosemary.

Pour in the beef broth and bring to a boil. Scrape the bottom of the pot to deglaze.

Incorporate the carrots, potatoes, and bay leaves. Reduce heat to low and cover.

Let it simmer for about 1.5 hours, or until the beef is fork-tender.

Stir in frozen peas and adjust the seasoning with salt and pepper as needed.

Before serving, remove the bay leaves from the pot.

Sprinkle chopped parsley on top for a fresh touch.