Marinate the Beef
Place the beef in a bowl with red wine, garlic, and bay leaves.
Marinate overnight in the refrigerator
Brown the Beef
The next day, preheat the oven to 300° F
In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine
Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving the marinade.
In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
Heat a glug of olive oil in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly (see the notes above)
Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)
Place all the beef in the Dutch oven
Prep the Veggies
In a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoes
Cook for 10 minutes over medium heat, stirring occasionally
Add the garlic and cook for a couple more minutes
Finish the Soup
Place all the vegetables into the Dutch oven over the beef.
Add 2 ½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
Add the stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbsp salt, and 2 tsp pepper
Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking
If the stew is boiling rather than simmering, lower the heat to 250 or 275° F
Before serving, stir in the frozen peas, season to taste, and serve hot