Pat the meat dry with a paper towel, and season with salt and pepper
Coat the meat all over with flour, heat a Dutch oven to medium heat, and add olive oil
Brown the meat in batches, remove to clean plate, and cover to keep warm
Preheat oven to 300°
Add the onion and garlic, and cook until just soft and fragrant, stirring frequently
Pour in wine, use a wooden spoon to gently scrape up brown bits from bottom of pot
Stir in the beef broth, tomato paste and Worcestershire sauce
Add the meat back to the Dutch oven, then add the potatoes, carrots, celery, garlic powder and herbes de Provence
Cover with lid, place in oven, and cook for 2 ½ to 3 hours. Add frozen peas or thawed peas about 15 minutes before removing from oven. Meat and vegetables should be fork tender
Sprinkle with chopped parsley, if desired before serving