Gather all the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and sharp knife, slice chunks of stew meat and set aside.
On a second cutting board, coarsely chop the yellow onion. Mince the garlic. Place in a small bowl until ready to use.
Slice the red potatoes into bite-size chunks. Peel and slice the carrots. Place vegetables in a bowl and set aside until later.
Make the Stew
Heat oil in large Dutch oven. Brown the chunks of stew meat.
Add in the prepared chopped onion and minced garlic. Cook for a few minutes until onion is tender.
Using a wooden spoon or Spurtle, stir in the Worcestershire sauce, bay leaf, dried oregano and parsley. Season with kosher salt and freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed, one cup at a time. Stir the meat every 20-30 minutes, making sure there is still water on the bottom of the pan.
When meat is fork tender, add the prepared chunks of potatoes and carrots to the stew meat with enough beef stock to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.
If desired, add frozen petite garden peas to the stew for the last 10 minutes of cooking.
Add Thickener
In a small bowl, whisk together the all-purpose flour and water until completely incorporated.
Slowly stir the thickener into stew. Cook and stir until thickened. Remove bay leaf. Allow to cool for 5-7 minutes before serving. Makes 8-10 servings.