Pre-heat the oven to 325°F.
In a heavy oven proof pot with a tight fitting lid and using the stove top, heat the oil to very hot; add a few pieces beef at a time; do not crowd the pot or it will steam and not brown.
Brown on all sides; remove to a plate; repeat the process until all of the beef has been browned and removed to the plate.
It is very important to not skip this step as creating that brown foundation in the pot enhances the flavor of the stew.
Drain all but 2 tbsp. of oil; add the minced onion, garlic, tomato paste; sauté for 2 minutes.
Deglaze the pot with the wine while scraping all the brown bits from the pot and mixing everything together.
Add the beef back to the pot, along with the liquid that has gathered on the plate; sprinkle the flour all over the beef.
Add the tomato sauce and enough stock just to cover the beef; mix everything together.
Add the bay leaves and celery; stir together.
Bring to a boil cover; place in the oven; after one hour check the liquid level; if more needed, add stock to just cover the beef.
After 2 hours total, add the potatoes, quartered onions and carrots; stir together to combine.
Re-cover and place back in the oven.
After 40 minutes, add the peas; stir, cover and place back into the oven for another 15 minutes.
Remove from the oven and discard the bay leaves.
Serve with a crusty bread, optional.
