Ingreadient

• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon salt, divided
• 6 tablespoons all-purpose flour, divided
• 1/2 teaspoon smoked paprika
• 1 tablespoon canola oil
• 3 tablespoons tomato paste
• 2 teaspoons herbes de provence
• 2 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1-1/2 teaspoons minced fresh rosemary, divided
• 2 bay leaves
• 3 cups cubed peeled potatoes
• 3 cups coarsely chopped onions (about 2 large)
• 2 cups sliced carrots
• 2 tablespoons cold water
• 2 tablespoons balsamic or red wine vinegar
• 1 cup fresh or frozen peas
• additional fresh rosemary, optional