1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.
3. Stir in the tomato paste, cooking for another minute to deepen the flavors.
4. Return the beef to the pot and pour in the beef broth. Add the carrots, potatoes, thyme, salt, pepper, and bay leaf.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
6. In the last 10 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning if necessary.

One of Mama Lou’s secrets was to let the stew rest off the heat for about 10 minutes before serving, allowing the flavors to settle. It’s a tip I’ve carried with me to this day.