Brown the Beef: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat, spreading it evenly across the pot. Sear the meat for about 5 to 7 minutes until it’s nicely browned and caramelized on all sides. Remove the beef and set aside.

Sauté the Aromatics: Lower the heat to medium and add the chopped large onion and minced garlic to the same pot. Sauté for about 3 to 4 minutes until the onion becomes translucent and fragrant.

Deglaze with Cider and Broth: Return the browned beef to the pot with the onions and garlic. Pour in 2 cups of apple cider and 1 cup of beef broth, stirring well to deglaze the pot.

Add Vegetables and Seasoning: Add chopped carrots, diced potatoes, sliced apples, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and a pinch of salt and black pepper. Stir until well combined.

Simmer for Tenderness: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. Stir occasionally until the beef is tender.

Incorporate Peas Before Serving: About 10 minutes before serving, stir in 1 cup of frozen peas and keep covered until heated.

Serve Hot and Enjoy: Ladle the stew into bowls, removing any bay leaves, and serve hot with crusty bread.