"Create a hearty fall-apart, fork-tender beef stew recipe using prime chuck roast. The sauce should be made by blending chicken broth with flour, salt, pepper, and tomato paste. After sautéing onions, carrots, and celery, add browned beef, diced Yukon Gold potatoes, mushrooms, fresh thyme, and bay leaves. Add the sauce, cover, and bake at 375°F for 2.5 hours, then stir in peas at the end. Make it cozy, rich, and loaded with beef and vegetables in every bite. Use imperial units."