Prepare the beef:
Season beef with salt and pepper, then toss lightly in flour to coat.

Brown the beef:
Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, 4–5 minutes per batch. Remove and set aside.

Sauté aromatics:
In the same pot, reduce heat to medium. Add onion and cook for 4–5 minutes until soft. Stir in garlic and tomato paste, cooking for 1–2 minutes more.

Deglaze and build the stew:
Add red wine (if using) and scrape up the browned bits from the bottom. Return beef to the pot, then add stock, bay leaves, thyme, and rosemary. Bring to a boil.

Simmer low and slow:
Reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.

Add vegetables:
Stir in carrots, potatoes, and celery. Continue to simmer uncovered for another 30–45 minutes, or until the beef is tender and the stew has thickened.

Finish and serve:
Stir in peas during the last 5 minutes. Remove bay leaves, adjust seasoning, and serve hot with crusty bread or mashed potatoes.