Remove fat from beef, cube it, add to a bowl with the wine, garlic, and bay leaves. Cover overnight in the fridge.
Preheat oven to 300F
combine flour, 1 tbsp salt, 1 tbsp pepper.
Remove beef, save the marinate, discard the garlic & bay leaves.
Dredge beef in batches and shake off the excess.
Heat 4 tbsp EVOO in a deep pot. Brown beef in batches medium heat, 5-7 minutes, browning evenly. Place in a Dutch oven casserole. Continue to brown the beef, adding oil if necessary.
Heat 2 tbsp EVOO in the same pot, add onions, carrots, mushrooms and
potatoes. 10 minutes, stirring till soft.
Add minced garlic for 2 more minutes. Place all with the beef in the casserole.
Add 2 1/2 (or all) the reserved marinade to the empty pot and deglaze over
high heat with a wooden spoon.
Add the stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 1/2 tbsp salt, and 3 tsp pepper to the pot with the marinade. Bring to a simmer then add to the casserole.
Bring the casserole to a simmer, cover, then bake covered for about 2 hours, until meat and veggies are tender, stirring once.
If the stew is boiling instead of simmering, reduce to 250F or 275F.
Remove, add frozen peas, parsley. Check for seasoning.