Prepare the Beef:

1. Cut the beef into 1½-inch chunks and season with salt and pepper.
2. Heat a large frying pan over medium-high heat with cooking oil.
3. Sear the beef for 7-10 minutes until browned all over, then transfer to a soup pot. Deglaze the frying pan with ½ cup water, scraping up any browned bits, and pour into the pot.

2. Cook the Mirepoix:

1. In the same pan, sauté diced carrots, celery, and onion over medium heat for 4-5 minutes until softened.
2. Add minced garlic and cook for another minute.
3. Transfer the vegetables to the soup pot.

3. Sauté the Mushrooms:

1. Add butter to the pan and melt over medium heat.
2. Sauté the sliced mushrooms for 4-5 minutes until golden brown.
3. Season with salt, sprinkle with flour, and cook for 1 minute. Transfer to the soup pot.

4. Build the Broth:

1. Add red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs, smoked paprika, sugar, and black pepper to the soup pot.
2. Stir to combine and bring to a boil over high heat.
3. Reduce heat to low, partially cover, and simmer for 1-1½ hours until the beef is tender.

5. Add the Vegetables:

1. Add the halved baby potatoes to the stew and cook for 20 minutes.
2. Stir in peas during the last 10 minutes of cooking.

6. Garnish and Serve:

1. Once the potatoes are fork-tender, garnish the stew with fresh parsley.
2. Serve hot with crusty bread or over mashed potatoes for a complete meal.