Ina Garten's Unforgettable Beef Stew

Marinate the BeefPlace the beef in a bowl with red wine, garlic, and bay leaves.Refrigerate to marinate overnightBrown the BeefThe next day, preheat the oven to 300 deg FIn a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combineLift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, savingthe marinade.In batches, dredge the cubes of beef in the flour mix before shaking off the excess.Heat glug of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly (see the notes above)Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef,adding oil as necessary. (If the beef is very lean, you'll need more oil.)Place all the beef in the Dutch ovenPrep the VeggiesIn a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoesCook for 10 minutes over medium heat, stirring occasionallyAdd the garlic and cook for 2 more minutesFinish the SoupPlace all the vegetables into the Dutch oven over the beef.Add 2½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoonAdd the chicken stock, rosemary, sundried tomatoes, Worcestershire sauce, 1 Tbsp salt, and 2 tsp pepperPour the sauce over the meat and vegetables in the Dutch oven and bringto a simmer over medium heat on top of the stove.Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cookingIf the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees FBefore serving, stir in the frozen peas, season to taste, and serve hot