Prepare the beef. Pat the beef chunks dry with kitchen paper (this is vital for a good sear). In a large bowl, toss the meat with the flour, salt, and pepper until every piece is lightly coated. The flour will help thicken the stew later. You’ll hear a soft rustle as the beef moves in the bowl.

Sear the meat in batches. Heat 1 tablespoon of oil in a large, heavy-based pot or Dutch oven over a medium-high heat until it shimmers. Add half the beef in a single layer — do not overcrowd. Let it cook undisturbed for 3–4 minutes. Listen for a steady, deep sizzle; if the pan goes quiet, it’s too crowded. Once the underside is a deep mahogany brown, turn the pieces. Remove to a plate. Repeat with more oil and the remaining beef.

Soften the vegetables. Lower the heat to medium. Add the remaining oil, then tip in the chopped onions. Stir occasionally for 6–8 minutes until they turn translucent and begin to catch at the edges, releasing a sweet, mellow smell. Add the garlic and cook for 30 seconds until fragrant — you’ll smell it immediately.

Build the flavour base. Stir in the tomato purée and cook for 2 minutes, scraping the bottom of the pot with a wooden spoon. The purée will darken slightly and smell richer. Pour in a splash of the beef stock (about 100 ml) and use the spoon to lift all the browned bits off the bottom — that’s pure flavour. Now add the remaining stock, the water, the bay leaves, and the thyme sprigs.

Return the beef and simmer. Tip the seared beef and any resting juices back into the pot. Bring the liquid to a gentle boil — you’ll see lazy bubbles breaking the surface. Immediately reduce the heat to low, put the lid on, and let it simmer very quietly. The sound should be a soft murmur, not a vigorous bubble. Cook for 1 hour 30 minutes.

Add the root vegetables. After the first long simmer, remove the lid. The liquid will have reduced slightly and the beef will be starting to pull apart. Add the carrots, celery, and potatoes, pushing them down into the liquid. Replace the lid and continue to simmer for another 45 minutes, until the potatoes are tender when pierced with a fork and the beef shreds effortlessly.

Finish with peas and season. Remove the bay leaves and thyme stems (the leaves will have fallen off). Stir in the Worcestershire sauce and the frozen peas. Cook without the lid for 5 minutes, letting the peas turn bright green and the gravy thicken to a glossy, spoon-coating consistency. Taste and adjust salt and pepper as needed.

Rest before serving. Take the pot off the heat and let it stand for 10–15 minutes. This resting time allows the flavours to settle and the gravy to thicken slightly. The stew will look even more inviting as the surface steams.