Marinate the beef one day in advance. Simply place beef in a mixing bowl with red wine, garlic, and bay leaves. Cover and allow to marinate overnight in refrigerator. The next day, use a slotted spoon to transfer the beef from the wine marinade to a large plate or bowl. Remove the garlic clove and bay leaves from the marinade and set aside. Dispose of remaining wine marinade.

Add flour to a mixing bowl and stir in 1 tablespoon each of salt and pepper. In batches, dredge beef in the flour and shake any excess back into the bowl. Heat ½ cup grapeseed oil in pan and start browning the beef on all sides, adding oil as needed. Once beef is browned, set aside. If needed, add a little more oil and cook onions until slightly browned. Add the browned beef to a large stew pot, then the red wine, beef stock, and rosemary sprig and thyme. Simmer contents on low heat for about 2 hours, until the meat is very tender.

While beef is cooking, prepare vegetables. Preheat oven to 400˚. Toss cut carrots, squash, and parsnips with olive oil, salt, and pepper. Lay out all on a baking sheet and roast ~25 minutes, or until vegetables are crisp along all edges.

When vegetables are done and stew meat is tender, mix vegetables into the stew pot to incorporate. Remove rosemary and thyme sprigs and stir in peas. Season with additional salt and pepper, to taste.