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Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. Heat bacon in dutch oven. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Once crisp, remove bacon and all but 2 Tbsp rendered fat from pan and reserve. Brown beef in batches over medium heat for 5 to 7 minutes, turning to brown evenly. Remove beef to bowl as it browns, add reserved bacon fat as necessary. (If the beef is very lean, you may need olive oil too.)
Heat another 2 tablespoons of oil/bacon fat to the large pot and add the onions, carrots & mushrooms. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Remove vegetables to plate with beef. Add 2 1/2 cups of the reserved marinade to the empty pot (add beef stock if necessary to equal 2-1/2 cups) and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Cook off the alcohol from the wine. Add the stock, rosemary, sun-dried tomatoes, Worcestershire sauce, tomato paste and salt and pepper to taste. Add the meat and vegetables to the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for 1 hour. Add potatoes and cook another hour, until the meat and vegetables are all tender, stirring occasionally during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
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