Beef Stew

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Wade

1 ½ pounds beef stew meat, cut into 1-inch cubes

½ teaspoon salt, divided

6 tablespoons all-purpose flour, divided

½ teaspoon smoked paprika

1 tablespoon canola oil

3 tablespoons tomato paste

2 teaspoons Herbes de Provence

2 cloves garlic, minced

2 cups dry red wine

2 cups beef broth

1 ½ teaspoons fresh rosemary, minced and divided, plus more for garnish

2 bay leaves

3 cups potatoes, peeled and cubed

3 cups onions, coarsely chopped

2 cups carrots, sliced

2 tablespoons water, cold

2 tablespoons balsamic or red wine vinegar

1 cup peas, fresh or frozen

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