Combine 3 tablespoon of flour with ¼ teaspoon pepper, and ½ salt on a plate. Roll the bite size beef pieces in the mixture to coat them. Add 2 tablespoon oil to a large pot or dutch oven and brown the beef over medium high heat, in several batches. Once it's browned, remove it from the pan.

Dice the celery and onion. Add 1 tablespoon of oil to the pot and saute the onion and celery pieces over medium heat, until the onion is transparent.

Next add in the Italian seasoning, bay leaf, salt and pepper. Add the worcestershire sauce and the red wine to the pot and use a wooden spoon to stir off any brown bites from the bottom of the pan. Now add the beef stock to the pan, along with the browned beef. Cover and let simmer over medium-low heat for 30 minutes.

Add the carrots that have been peeled and sliced, and the potatoes that have been peeled and cut into large cubes. Bring the pot to the boil over a medium-high heat and cook until the carrots and potatoes are tender, around 20 minutes over a medium heat.

Lastly, add the frozen peas, and bring the soup upto a boil again. Enjoy!