In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1.5 pounds of beef stew meat, browning it for 5-7 minutes until it develops a rich, golden crust. Once browned, remove the beef from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onions become translucent and fragrant.

Return the browned beef to the pot, followed by 4 cups of apple cider and 2 cups of beef broth. Stir the mixture well to combine all the flavors.

Mix in 3 chopped carrots, 2 diced potatoes, 2 chopped apples, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, and add salt and black pepper to taste.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1.5 to 2 hours. Stir occasionally until the beef is tender.

About 10 minutes before serving, stir in 1 cup of frozen peas and allow them to heat through.

Before serving, remember to discard the bay leaves. Ladle the hearty stew into bowls and serve hot.