Trim all fat from beef chuck roast and cut into small cubes so it's quicker to cook. Season generously with salt and pepper. Set aside
Heat oil in a large oven safe skillet or braiser with oven safe lid. Add beef and cook until meat starts browning. Transfer to a plate or bowl
Add onion and garlic and sauté until fragrant, scraping the bottom of the skillet. Add wine and deglaze the pan. Let most of the wine reduce then add tomato paste and flour. Stir quickly and mixture will dry out.
Add beef back into the skillet and stir to coat seasonings. Right away add the water or broth and stir well. Top with a small fresh thyme bundle and bay leaves.
Toss the carrots and potatoes in, give it a good stir.
Cover the skillet and cook in oven at 350F degrees for 1 hour. The last 5 to 10 minutes open the oven and remove lid. Add in peas and cook for remaining 5-10 minutes.
Serve with corn bread or crusty bread