Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a large Dutch Oven or stock pot. Allow the oil to heat up for a few minutes. We want it to be close to sizzling hot to brown the beef.

Transfer some of the beef to the hot surface of the pot in a single layer and brown for 2-3 minutes on two sides, until a golden brown crust has formed. Transfer the beef to a plate or a large bowl and repeat for the remaining beef. Depending on the size of your pot, you will need to do this in 2 to 3 batches.

Place the pot back on the stove top over medium heat and if needed, add a little avocado oil. Transfer the chopped onion to the pot and sauté, stirring occasionally, until softened, about 5 to 8 minutes.

Once the onions have softened, stir in the flour. Add the chopped carrots, minced garlic, mushrooms, and bell pepper and stir well. Cook for 2 to 3 minutes.

Add in the beef stew meat, seasonings (parsley, oregano, rosemary, paprika, bay leaf, sea salt, and black pepper), beef stock, red wine, and Worcestershire sauce. Stir well, cover the pot, and bring it to a full boil. Once boiling, reduce the heat to low and simmer for 1 hour (up to 2 hours if you have the time) or until the beef is fork tender. You can check the stew meat for tenderness and decide if you want to cook it longer. The longer the stew cooks, the more tender the beef becomes.

Add the peas and pasta noodles and cook until noodles are al dente, about 12-15 minutes (or according to the package instructions). Note: Don’t add the noodles until just before you’re ready to serve as they will become mushy if added too early.