Position oven rack to the lower middle level of the oven.

Preheat oven to 300°F.

Dry off the beef cuts and season them with salt and pepper.

In large oven safe Dutch Oven heat one tablespoon of olive oil over medium heat until shimmering. (about 2 minutes)

Add just enough meat to the pot so that the bottom is covered but the meat cuts are not overlapping.

Cook without rotating the meat until browned. (2-3 minutes)

Flip the cuts of meat allowing the other side to brown. (about 5 more minutes)

Place the cooked beef into a bowl and set aside. Repeat cooking the remaining cuts of beef.

After remaining cuts of beef are browned transfer them into the bowl with the other cooked cuts.

Reduce the heat to medium, add the last of the olive oil coating the empty Dutch Oven. Add 1/4 teaspoon salt and onions to the pot.

Stirring frequently scraping the bottom of the pan with a wooden spoon, until onions are softened. (4-5 minutes)

Add in garlic, cook for 30 seconds.

Stir in flower and cook until lightly colored. (1-2 minutes)

Still scraping and stirring vigorously, stir in the red wine and continue to reduce until liquid is thick.

Gradually stir in the stock while desolving the flower.

Add in bay leaves and thyme, bring to a simmer.

Add in meat and return to a simmer. Cover and place pot in the oven for about 1 hour.

Take the Dutch Oven out and add in the potatoes and carrots.

Cover and return the pot to the oven, cook until the meat is tender. (about 1 hour)

Take put out of the oven, add in the peas and parsley. Let set for 5 minutes, take out the bay leaves.