Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat

Pat the meat dry with paper towels, then sear meat on all sides in the oil in two batches. Remove the meat to a bowl and cover.

Add the remaining oil and bacon to the pot and toss in the onions. Soften the onions for 5 minutes over medium heat.

Add the carrots and mushrooms and cook for 5 more minutes.

Add the garlic, anchovy, tomato paste. Stir and cook for 30 seconds.

Stir in the flour and cook for 30 more seconds.

Carefully stir in the red wine, scraping up the browned bits on the bottom of the pot.

Stir in the reserved beef, chicken broth, potatoes, wheat berries and thyme sprigs

Bring the stew to a simmer, cover and simmer for 45 minutes

Remove the thyme springs, stir in the peas and heat for 5 more minutes