Cut the Beef Chuck (1 pound) into 2-inch pieces. Season with Salt and Pepper (to taste).
In a frying pan over high heat, warm the Oil (2 tablespoon). Sear the meat until browned on all sides. Transfer to a bowl and set aside.
In the same pan, add Yellow Onion (1), Carrot (2), Garlic (2 clove), and Celery (2 stalk). Adjust seasonings. Cook until the vegetables start to soften.
Add All-Purpose Flour (2 tablespoon) and cook, stirring, for 1 minute.
Add Tomato Paste (3 tablespoon), Beef Broth (2 1/2 cup), Fresh Oregano (1/4 teaspoon), Paprika (1/2 teaspoon), and Dried Thyme (1/2 teaspoon). Stir to combine.
Add Potato (3) and beef. Bring the mixture to a boil. Reduce heat, cover and cook for 2 1/2 hours, or until meat is tender.
Add Green Peas (1 cup). Taste and adjust seasoning.