Put a large pot over high heat. Add 2 Tablespoons of olive oil or as much olive oil as needed to be just under ¼" thick on the bottom of the pan.
Cook a handful of meat chunks at a time and sear the meat chunks until the outsides are a nice carmalized color. It will take about 1-2 minutes to cook each batch. Remove the pieces to a plate while browning the next batch.
Keep the meat on the plate while cooking the vegetables.
Add the onions, celery, carrots, and potatoes into the large pot. Season with salt and pepper. Cook for 2-3 minutes, making sure to stir occasionally.
Add in butter and stir until melted. Add in the flour, parsley, thyme, and rosemary. Stir and cook for a minute.
Add chunks of meat back into the large pot, making sure to include any juices from the plate. Add the bay leaf and beef stock. Stir to combine.
If needed, add water until liquid is over the veggies and meat. Bring to a boil, then turn down heat to low and simmer, stirring occasionally for 1.5 hours. If adding in peas, add the peas in about 30 minutes before done.
Notes
* add how much salt and pepper you like. I tend to underseason with these ingredients and let each individual person add how much they like to their bowls.