Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Pat the beef chuck dry with paper towels, season with salt and pepper, and brown the beef in batches until caramelized, about 5 minutes per batch.

In the same Dutch oven, add another tablespoon of oil if needed, add chopped onion, and sauté over medium heat for about 5 minutes until translucent. Add minced garlic and cook for another minute.

Mix in 2 tablespoons of tomato paste, then pour in 1 cup of red wine, scraping brown bits off the bottom. Allow to simmer for 2-3 minutes.

Return the browned beef to the pot, add 4 cups of beef broth, dried thyme, rosemary, and bay leaves. Stir, bring to a boil, cover, reduce heat to low, and simmer for 1.5 to 2 hours.

Add 3 chopped carrots and 2 chopped potatoes to the pot, stir, cover, and simmer for another 30-40 minutes until vegetables are tender.

In the last 5 minutes, stir in 1 cup of frozen peas. Adjust seasoning with salt and pepper and remove the bay leaves before serving.