Whisk together flour, salt and pepper together into a shallow bowl. Toss stew meat in flour mixture and coat.
Bring a large dutch oven or soup pot to medium heat and add olive oil and floured stew meat. Cook the stew meat for 5 minutes, or until browned. Be sure to scrape down the bottom of the pot to get any brown bit pieces that will add flavor. Add in onions and garlic and stir for a few minutes until onions are translucent.
Add in carrots, celery, potatoes, tomato paste, beef broth, wine, rosemary, thyme and bay leaves. Season with salt and pepper and stir to combine all ingredients. Simmer on low for 1 hour.
Whisk together 1/2 cup of water and 1 tablespoon of cornstarch until combined (this is called making a slurry). Add to the stew mixture along with the peas and let cook for 10 more minutes until stew has thickened. Serve with crusty bread and enjoy!