Start by preheating the oven, then sear the cubed-up chuck roast in 2-3 batches in a large Dutch oven. Repeat the cooking process until all the pieces of meat are browned.
When the batches of beef are done, sauté the chopped onion and garlic over medium heat in the remaining oil until golden brown and softened. Stir in the flour to completely combine.
Then add red wine to the pan and scrape up the brown bits from the bottom before adding the beef broth, chopped herbs, and browned beef. Bring this mixture to a simmer. Bake 1 hour covered.
After the 1st hour of baking the beef stew, remove it from the oven. Stir using a wooden spoon to make sure nothing is sticking to the bottom of the pot.
Add the carrots and potatoes and mix to combine. Scrape the bottom of the pan again to prevent sticking. Cover the Dutch oven and bake again for 1 hour to 1 hour 15 minutes or just until the beef is falling apart fork tender.
When the cooked meat is tender, add the peas and allow the boiling beef stew to cook them while you season the beef stew to taste with sea salt and pepper.