Toss the beef chuck with the flour until coated. Heat olive oil in a Dutch oven over high heat until shimmering, then sear the beef in batches for about 2-3 minutes per side until deeply browned, with a dark crust forming; remove to a plate.

Add onion, carrots, and celery to the same Dutch oven and sauté over medium-high heat for 5 minutes, stirring often, until they begin to soften and smell fragrant. Stir in garlic and tomato paste and cook for 2 minutes, until the tomato paste darkens slightly.

Pour in the red wine to deglaze, scraping up the browned bits from the bottom; simmer for 2 minutes until slightly reduced and glossy. Add beef broth, diced tomatoes, Worcestershire, dried thyme, bay leaves, and the browned beef, then bring to a boil with bubbling throughout.

Reduce heat to maintain a gentle simmer, cover, and cook 60-75 minutes, until the beef is very tender when pierced and the broth looks thickened; occasional bubbling should be visible at the edges.

Stir in the Yukon gold potatoes and simmer, covered, for 20 minutes, until the potatoes are tender and a knife slides through easily with minimal resistance. Add the frozen peas and cook 3 minutes, until they turn bright green.

Remove bay leaves, then season with salt and pepper to taste. Taste the broth and adjust seasoning so the flavor is balanced, with a final simmer of about 1-2 minutes if needed.