Perfect Beef Stew with Tender Chuck and Potatoes

Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups (360 ml) dry red wine
• 3 cups (720 ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into 1-inch pieces
• 1 1/2 lb (680 g) Yukon gold potatoes, cut into 1 1/2-inch chunks
• 1 cup frozen peas, optional
• 2 tablespoons chopped fresh parsley