Easy Beef Stew that Cole Recommends

Cole contributes an easy beef stew from Chow.com:

Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas

Many stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas for a little freshness and color. Spoon the stew over egg noodles or celery root purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.