3 Tbs. olive or vegetable oil; more as needed
3 lb. boneless beef chuck
Kosher salt and freshly ground black pepper
2 large or 3 medium onions, diced
3 large cloves garlic, minced (about 1 Tbs.)
2 bay leaves
2 tsp. dried thyme leaves
3 Tbs. all-purpose flour
1 cup full-bodied red wine
3 cups mixed carrots (peeled and cut into bite-size pieces) and turnips (peeled and cut into bite-size pieces)
1/2 lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
1 cup frozen green peas, thawed
3 Tbs. coarsely chopped fresh flat-leaf parsley, for garnish