Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Pat the beef chuck cubes dry and season with salt and pepper. Brown the beef in batches for about 5 minutes until golden and then transfer to a plate.

Reduce heat to medium, add the remaining tablespoon of oil, and add the chopped onion. Cook for about 5 minutes until translucent and fragrant.

Stir in minced garlic and sauté for 1 minute. Then add tomato paste and stir for another minute to caramelize slightly.

Pour in red wine to deglaze, scraping up browned bits. Let it simmer for 2-3 minutes until slightly thickened.

Return the browned beef to the pot with any juices. Pour in the beef broth and add thyme, rosemary, and bay leaves. Bring to a boil, then reduce to low and simmer for 1.5 to 2 hours until tender.

Stir in chopped carrots and potatoes. Cover and cook for an additional 30-40 minutes until fork-tender.

In the last 5 minutes, stir in frozen peas and season with salt and pepper to taste.

Remove bay leaves and ladle stew into bowls, garnishing with freshly chopped parsley.