In a medium bowl toss beef stew meat with the flour and set aside.

Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt, and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.

Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.

Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.

Add in potatoes, cover, and simmer until potatoes are tender for about 45 minutes.

Add in frozen peas, let heat through 5 minutes. Garnish with fresh chopped parsley and serve!