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Trim some of the fat off the beef and cut it into 1-inch chunks. Add it to a medium bowl with kosher salt, pepper, Worcestershire sauce, and flour. Toss until the meat is coated.
Heat a large dutch oven or heavy soup pot over medium heat to medium-high heat. Add 2 Tbsp of the olive oil. In 2-3 batches, brown the beef, about 2-3 minutes each side. Remove from the pot and set it aside.
Add the remaining tablespoon of the olive oil, onions, and celery to the pot. Cook about 4 minutes, stirring occasionally with a wooden spoon. Add the garlic and heat for about 30 seconds until fragrant. Add the tomato paste and stir it into the mixture for about 1 minute. Add the red wine and scrape up the brown bits from the bottom of the pan with the liquid then add the beef broth. Bring it to a boil.
Add the beef back into the pot. Add the bay leaves, thyme, and rosemary. Lower heat to low heat and cover. Simmer 45 minutes.
Add the carrots and potatoes. Remove the rosemary. Cover and cook another 45 minutes until the meat is tender and potatoes are fork tender.
Add the frozen peas and simmer another 5 minutes. Remove from heat and remove the bay leaves before serving.