– 2 pounds chuck roast cut into bite-sized piece – 2 teaspoons kosher salt – 1 teaspoon black pepper – 1/4 cup all-purpose flour – 2 tablespoons vegetable oil – 6 cloves of garlic minced – 2 teaspoons finely chopped fresh thyme – 1 teaspoon finely chopped fresh rosemary – 2 tablespoons tomato paste – 1/4 cup dry red wine – 1.5 pounds baby yellow potatoes cut in half – 1 large sweet onion large diced – 3 cups 1-inch sliced carrot – 2 cups 1-inch diced celery – 6 cups beef stock – 2 bay leave – 1 tablespoon Worcestershire sauce – 1 & 1/2 cups frozen pea – 2 tablespoons salted butter – fresh chopped parsley for garnish optional