Begin by warming up the beef stock.
Meanwhile, in a large bowl, mix the flour and short ribs until fully coated.
In a large pot, add a large drizzle of olive oil and heat over medium/high. Add in the short ribs, tapping off any excess flour and cook for three minutes or until browned and then flip over and cook for another two to three minutes.
Once the short ribs are browned on both sides, add in the garlic and onion. Sauté together for two minutes.
Add in the tomato paste and mix together.
Pour in the wine and let cook for two minutes to allow the alcohol to evaporate.
Add in the carrots, celery, thyme and bay leaf. Mix together and then add in the beef stock. Bring to a boil, cover with lid and then lower the heat to low and let simmer for 25 minutes.
After 25 minutes, add in the potatoes and peas and mix together. Cover and let simmer for another 25 minutes over low heat.