Combine the seasoning mix ingredients in a small bowl.

Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.

Heat vegetable oil in a large Dutch oven over medium-high heat.

Add about half of the meat, sprinkle 2 teaspoons of the spice mixture over it, and sauté until nicely browned. Transfer the beef to a dish and set aside.

Repeat with the remaining beef, adding additional oil and seasoning as needed. Reserve leftover spice mixture for later.

If needed, add more oil, then add onion, celery, and garlic. Cook until softened.

Stir in tomato paste and red wine. Increase heat to bring to a boil.

Add beef broth, Worcestershire sauce, remaining spice mix, and bay leaf. Return beef and juices to the pot and bring to a boil.

Reduce heat to low, cover, and simmer for 1 ½ hours or until beef is fork-tender.

Add potatoes and carrots, raise heat to a boil, cover, and simmer for another 30-40 minutes until veggies are tender.

Stir in frozen peas and fresh parsley.

Combine water and cornstarch in a bowl, stir into stew, and cook uncovered until thickened.

Discard the bay leaf before serving.