Dust the beef pieces lightly with your flour. Heat olive oil in the large Dutch oven. Set your stove to medium high heat now.

Add the beef chunks to the hot pot. Do not crowd the pieces in the pan. Sear every side until a brown crust forms.

Remove the browned beef from the Dutch oven. Set the meat aside on a clean plate. Keep the flavorful juices inside the hot pot.

Add diced onions and minced garlic to the pot. Cook them for three minutes until they get soft. Stir them gently with your wooden spoon.

Pour a little beef broth into the pot. Scrape the brown bits from the bottom carefully. This adds amazing depth to your stew liquid.

Return the cooked beef to the Dutch oven. Pour in the remaining beef broth and Worcestershire sauce. Bring the liquid to a rolling boil.

Turn the heat down to low setting. Cover the pot tightly with the lid. Simmer gently for one hour until beef softens.

Add the chopped carrots and red potatoes now. Place the fresh herbs into the liquid gently. Stir the mixture to combine everything well.

Cover the pot with the lid again. Cook for thirty more minutes on low heat. Ensure the vegetables become fork tender.

Stir in the frozen peas right at the end. Cook for five minutes until they heat through. Remove the herb stems before serving hot.