2. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn.
3. Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the beer. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the beer is almost completely evaporated.
4. Add the Worcestershire sauce, the tomatoes with their juices and the beef broth and bring to a boil. Adjust the heat so that the stew simmers. Cook until the meat is tender, about 1 hour.
5. Add the carrots and potatoes and cook until the vegetables are completely tender, about 15 minutes more. Add the peas and continue cooking until they are warmed through, about 5 minutes.
6. Adjust the seasonings with salt and pepper, remove the thyme sprigs and bay leaf and serve in a deep tureen garnished with parsley.