Season beef generously with salt and black pepper.

Heat pot on medium high with 2-3 tbsp of oil.

Working in batches, sear the beef chuck on all sides.

Remove and set aside. Leave about 2 tbsp of oil in the pot.

Add in the mushrooms, celery, potatoes, and carrot.

Saute until mushroom is brown and soft. Remove and set aside.

With 1 tbsp of oil in the pot, saute onion and garlic until onion is soften.

Stir in flour and cook for 1 minute.

Then de-glaze pot with red wine.

Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and thyme.

Then allow to cook until wine reduced by half.

Pour in chicken stock and and sugar, then bring it up to a boil.

Add in beef, the stock should just cover the beef. Add more stock if needed

Allow to come up to a boil, cover, lower heat to a slow & low simmer, and simmer for 90 minutes. Stirring every now and then and make sure liquid has not evaporated too much.

Add carrot, potatoes, celery, and mushrooms into the pot. Stir to combine, cover, and allow to simmer for another 30 minutes until vegetables are tender.

Then remove cover and reduce gravy to desired consistency if needed.

Season to taste.

Lastly, stir in peas.

Remove from heat and serve immediately.