Preheat the oven to 325. Cook the bacon in a large dutch oven over medium heat for about 10 minutes, or until browned. Remove bacon with a slotted spoon to a large platter.

Sprinkle beef cubes with salt and pepper and sear them in the bacon grease on all sides, 4-5 minutes. You will likely have to do this in batches as you don't want the beef cubes to be touching while they sear. As they brown, remove the beef cubes to the plate with the bacon. Work until all of the cubes are seared, then set the plate aside.

You may been to add a bit more bacon grease or oil to the dutch oven. Now add the carrots and onions and saute for 10-15 minutes, stirring occasionally, until the onions lightly browned and fragrant.

Add the garlic and cook for one more minute.

Put the meat and the bacon back in the dutch oven.

Add the wine, beef stock, tomato paste and herbs. Bring to a simmer and cover with a tight fitting lid.

Put the covered dutch oven in the lower third of a preheated oven and let it simmer slowly for 3 -4 hours. During the last hour of cooking, add the sliced potatoes. Cover pot, and let it continue cooking until the potatoes are done. Mix the butter with the flour. Remove from oven, add the peas and the butter/flour mix, cover the pot, and let it rest for 10 minutes. The peas will heat up and the stew will thicken nicely.

Serve with crusty bread and enjoy!