Start by patting your beef chuck dry with paper towels, then season generously with salt and pepper. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Sear each side of the beef for about 5-7 minutes.

In the same pot, add chopped onion and sauté for approximately 4-5 minutes. Add minced garlic and cook for an additional 1-2 minutes.

Sprinkle in all-purpose flour, stir continuously for about 2 minutes. Gradually add beef broth and red wine.

Return the seared beef to the pot, add diced tomatoes, Worcestershire sauce, bay leaves, and dried thyme. Simmer on low for about 90 minutes.

Stir in chopped carrots, celery, and potatoes. Cover and simmer for another 45-60 minutes.

Remove bay leaves and stir in frozen peas if using. Adjust seasoning and serve garnished with fresh parsley.