Instructions:

1. Preheat the oven to 350°F (175°C).
2. Season beef with salt and pepper, add flour and paprika, toss until evenly coated.
3. Heat oil in an oven-safe Dutch oven over medium-high heat. Brown beef cubes in batches until well-browned, about 10-11 minutes per batch.
4. Transfer beef to a plate and drain drippings from the pan.
5. Add onions to the drippings, season with salt and pepper, cook until caramelized, around 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in tomato paste and cook until it caramelizes.
6. Pour red wine into the pot, bring to a boil while scraping browned bits off the bottom. Cook until wine is nearly evaporated, about 3 minutes.
7. Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce, bring to a boil. Return beef to the pot, remove from heat, and cover.
8. Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
9. Add carrots, potatoes, and more broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
10. Discard bay leaves, stir in peas, fresh rosemary, and fresh thyme. Serve hot. 🍲✨