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Heat a large Dutch oven over high heat. Add the olive oil, cubed roast, and season with salt and pepper. Brown the meat 2-3 minutes per side, then set aside (it's OK if it's not fully cooked yet).
Turn the heat down to medium, add the butter and chopped onions to the pot and sauté until the onions are tender, about 8-10 minutes. Add in minced garlic and red pepper flakes and sauté for 30 more seconds.
Add the flour and paprika and cook for 1 minute, stirring continuously to keep from burning. Add ½ cup water to the pot and whisk to remove any lumps of flour.
Stir in the beef broth. Bring mixture to a simmer and add cubed roast back to pot, along with the bay leaves, cloves, and thyme.
Cover and let simmer for 2-2.5 hours, stirring every once in a while to prevent burning on the bottom. Add potatoes, carrots, canned diced tomatoes, and peas to the pot and reduce heat to medium-low. Note: if using canned peas, you can add them right away or stir them in at the end. Cook for another 20 minutes and remove from heat. Carefully taste and see if it needs any more salt and pepper. Serve hot.