Preheat the oven to 325 degrees. Dredge the beef in the flour until coated on all sides, shaking off the excess. Place a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat a few pieces at a time.
Cook, turning several times with tongs, until the meat is crispy and brown on all sides. Remove to a large dish. Repeat until all the meat is cooked and set aside. Reduce heat to medium-high. In the same pot, add the garlic, carrots, onions and potatoes. Sauté 5 minutes. Add the browned meat, stock, tomatoes, 2 cups of the wine, bay leaves, basil, salt and pepper. Cover and place in the oven. Bake 1 hour.
Add the remaining wine and bake, covered, 3 hours more or until the stew is fork-tender. Gently stir in the peas and adjust the seasonings if necessary. Remove and discard bay leaves. Serve hot.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/dutch-oven-cooking/