Wash and dry produce.

Peel and dice carrots into 1-inch pieces. Dice potatoes into ½-inch pieces. Halve, peel, and dice onion into 1-inch pieces.

Place carrots and potatoes in a large microwave-safe bowl. Cover with plastic wrap and microwave 6 minutes. Set aside until ready to use in Step 3.

Open package of beef* and drain off any excess liquid.

Place in a medium bowl (large bowl for 8 servings); season with salt and pepper. Sprinkle flour over beef; toss to coat.

Heat a large drizzle of oil in a large pot over medium-high heat. Add beef in a single layer and cook, undisturbed, until deeply browned on one side, 1-2 minutes. (For 8, you may need to work in batches.) Wash out bowl.

Turn off heat; transfer beef to bowl used for seasoning (it'll finish cooking in the next step). 

Heat a large drizzle of oil in pot used for beef over medium-high heat. Add carrots, potatoes, and onion; cook, stirring frequently, until onion is fragrant, 1-2 minutes.

Stir in tomato paste and thyme; cook, stirring and scraping bottom of pot, until fragrant, 15-30 seconds more.

Stir in crushed tomatoes, Vidalia onion paste, stock concentrate, demi-glace, garlic powder, celery salt, and 2½ cups water (4½ cups for 8 servings).

Transfer seared beef to pot; stir to combine. Bring stew to a boil, then reduce heat to medium low.

Cook stew, stirring occasionally and scraping up any browned bits from bottom of pot, until beef and veggies are tender and stew has thickened, 40-45 minutes. TIP: The stew should cook at a low simmer; adjust heat as needed.

Remove from heat. Stir in peas. Taste and season with salt or pepper if desired.

Divide stew between bowls and serve.