This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches.
Before serving, bring 1 inch water to boil in a steamer pot. Place carrots in a steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and peas to the fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/oven-slow-cooked-classic-beef-stew/