In a small bowl combine the flour, salt and pepper, toss the cubed stew meant in the flour mixture.
Heat olive oil over medium-high heat in a large dutch oven, cook the beef until brown, add in the minced garlic and saute a remaining 2-3 minutes.
Deglaze with the red wine and beef stock, scrape the bottom of the pan to release any of the browned bits. Add in the potatoes, carrots, celery, tomato paste, and dried thyme.
Bring to a boil, cook for 10-15 minutes, reduce heat add in the peas, and cook for a remaining 25-30 minutes or until the stew starts to thicken. Serve warm with bread or over mashed potatoes.