2 tablespoons vegetable oil, plus additional as needed
2 pounds beef stew meat
1 cup diced white or yellow onion
2 stalks celery, chopped
1 teaspoon minced garlic
3 tablespoons tomato paste
1 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound baby yellow or red potatoes, or a combination of both, halved or quartered
3 or 4 carrots, peeled and roughly chopped
1 cup frozen peas, no need to thaw
1/4 cup fresh Italian parsley
1/4 cup water
2 tablespoons cornstarch
INSTRUCTIONS
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