Preheat the oven to 350°F (175°C) and gather all your ingredients for the hearty beef stew.

In a large bowl, season the beef cubes with kosher salt and cracked black pepper. Add the flour and smoked paprika, then toss the beef until it's evenly coated with the mixture.

Heat canola oil in a Dutch oven over medium-high heat. Working in batches, sear the beef cubes in the hot oil, stirring occasionally, until they are well-browned on all sides—about 10 to 11 minutes per batch. Transfer the browned beef to a plate and leave the flavorful drippings in the pot.

Add the chopped onions to the pot and season with a bit more salt and pepper. Cook, stirring occasionally, until the onions begin to caramelize—this should take about 10 minutes. Add the minced garlic and stir for about 30 seconds until fragrant.

Stir in the tomato paste and cook it down until it darkens, starts to caramelize, and sticks slightly to the bottom of the pan.

Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up all the brown bits from the bottom as the wine comes to a boil. Let it simmer until the wine has almost completely evaporated—about 3 minutes.

Add in the dried thyme, rosemary, herbes de Provence, and bay leaves. Stir in the beef broth and Worcestershire sauce, then bring the mixture to a boil.

Return the seared beef to the pot, remove from heat, and cover it with a lid.

Transfer the covered Dutch oven to the preheated oven and braise for about 1 hour and 30 minutes, or until the beef is nearly tender.

Take the pot out of the oven and add the chopped carrots, cubed Yukon Gold potatoes, and additional broth if needed. Cover the pot again and return it to the oven for another 30 minutes, or until both the beef and vegetables are fully tender.

Remove the pot from the oven, discard the bay leaves, and stir in the fresh peas along with the chopped fresh rosemary and thyme. Serve the stew hot and enjoy.