Mix the flour and the onion dip mix together and then coat the stew meat in it.
Heat the oil in a large pot (I used a dutch oven) over medium high heat, then add just enough of the flour coated beef to create a single layer with space in between each piece. Allow meat to turn golden brown, flip, allow the second side to turn golden brown, then transfer to a separate plate. Continue with remaining meat until all of it has been browned.
In the same pot, sauté the onions. When they start to become softened (about 5 min.) reduce the heat to med-low and add garlic, rosemary and thyme; cook 1 more minute. Stir in tomato paste and cook for an additional minute or two.
Add the wine and deglaze the pan, scraping any browned bits stuck to the bottom of the pan. Simmer for 5 min, then add the broth, bay leaf, and browned beef along with any juices that may have pooled on plate. Bring back up to a simmer and cook on low for about an hour.
Add the potatoes and carrots, cover, and simmer for another hour or until the vegetables are tender. Taste and adjust seasoning to desired level. Add frozen peas and continue cooking until heated through. The stew meat will taste best the longer and slower you cook it, so if you have the time, take it!
To allow the flavors to fully marry, this stew is BEST made a day in advance.