Set an oven rack in the lower middle position and preheat the oven to 325 F.
    Pat the cut, trimmed beef dry and season generously with salt and black pepper.
    Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat. To prevent crowding the pan, cook the beef in three batches.
    Add one third of the beef cubes to the hot oil and cook, turning with tongs, until all sides are dark brown and well-seared. Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef.
    Heat the remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, celery and garlic and cook for 3 to 5 minutes or until soft.
    Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until the liquid is thick and almost completely reduced. Return the beef to the pot with any accumulated juices from the plate. Add the flour and stir to coat. Stir with a wooden spoon until the flour is dissolved.
    Add the beef broth, tomato paste and Italian seasoning and bring to a boil. Cover the pot with a lid, transfer to the oven and braise for 2 hours.
    Remove the pot from the oven and stir in the potatoes and carrots. Cover and return the pot to the oven for another hour or until the vegetables and meat are tender and the broth is thickened.
    Remove pot from oven and stir in the peas. Set aside until peas are heated through.