Step 1: Pat your pork cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
Step 2: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork on all sides until deeply browned. Remove seared pork and set aside.
Step 3: Add the chopped onion, carrots, and celery to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Step 4: Pour in the beef broth, scraping the bottom of the pot with a wooden spoon. Add the diced tomatoes (undrained), dried thyme, dried rosemary, and bay leaves. Return the seared pork to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until pork is very tender.
Step 5: Add the quartered red potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender. In the last 5-10 minutes, stir in the frozen peas.
Step 6: If a thicker stew is desired, whisk together 2 tbsp all-purpose flour with 1/4 cup cold water in a small bowl to form a slurry. Stir this into the simmering stew and cook for another 5-10 minutes, stirring occasionally, until thickened.
Step 7: Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and serve hot.