In a large bowl, toss the beef cubes with salt and black pepper to taste.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides, about 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour.
Gradually stir in the beef broth and water, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot.
Add tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour.
After 1 hour, add the carrots, potatoes, and celery to the pot. Stir well.
Cover and continue simmering for 30 minutes, until vegetables and beef are tender.
Add the frozen peas and cook uncovered for an additional 5 minutes.
Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed.
Allow the stew to cool completely before portioning into freezer-safe containers.
Label containers with date and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until heated through.