In a pot over medium high heat add the olive oil. After heated, add the Beef Stew Veggies. Cook for 4-5 minutes until softened. Season with kosher salt and pepper. Add the minced garlic and tomato paste and cook another minute. After fragrant, add the Worcestershire sauce, Italian seasoning, smoked paprika, bay leaves and the sprigs of thyme. Stir well. Add the diced beef, baby potatoes, and beef broth. Stir and bring to a boil. Taste and season with kosher salt and pepper. After boiling, reduce to a simmer and cook for 15 minutes, stirring occasionally.
In a bowl, add the flour and about a 1/2 cup of stew broth. Stir together until all the lumps are gone. Add into the beef stew, stirring well, and allow it to thicken for 3-5 more minutes. Stir in the frozen peas and allow to cook for a minute. Taste and season with more salt. Turn the heat off.
Serve with Parsley and bread.

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