Place the beef in a bowl with red wine, garlic, and bay leaves; cover and place in the refrigerator and marinate overnight.
The next day, pre-heat the oven to 300°F.
On a large plate, combine the flour, 1 tablespoon salt, and 1 tablespoon pepper.
Lift the beef out of the marinade, with a slotted spoon, and discard the bay leaves and garlic; saving the marinade.
In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.
In a large pot, over medium heat, heat 2 tablespoons olive oil and brown half the beef for 5 to 7 minutes, turning to brown evenly.
Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary; add more oil if needed.
Place all the beef in the Dutch oven.
Heat another 2 tablespoons of oil, to the large pot, and add the onions, carrots, mushrooms, and potatoes; cook for 10 minutes over medium heat, stirring occasionally.
Add the garlic and cook for 2 more minutes.
Place all the vegetables, over the beef, in the Dutch oven; add 2 1/2 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.
In a small bowl, thoroughly mix the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons 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, until the meat and vegetables are all tender, stirring once during cooking.
If the stew is boiling rather than simmering, lower the heat to 250°F or 275°F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
