Beef and Mushroom Stew

In large bowl, whisk together flour, salt and pepper. Add beef blade pot roast; toss to coat.

In large Dutch oven, heat 1 tbsp of the butter and half of the oil over medium heat until melted; cook half of the beef mixture, stirring occasionally, until browned, about 10 minutes. Using slotted spoon, transfer to bowl. Repeat with 1 tbsp of the remaining butter and the remaining oil and beef mixture.
In same pan, melt remaining butter over medium heat. Cook cremini mushrooms, celery, and onion, stirring, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Pour in red wine; cook, stirring and scraping up browned bits, for 2 minutes. Return beef and any accumulated juices to pan. Add potatoes, carrots, thyme, parsley, bay leaves, beef broth and Worcestershire sauce. Bring to boil, stirring and scraping to loosen any remaining browned bits. Cover and braise in 350°F oven for 45 minutes.
Uncover and cook until vegetables are tender and beef offers no resistance when pierced with knife, 30 to 40 minutes. Stir in frozen peas; cook for 5 minutes. Skim fat from surface; discard thyme, parsley and bay leaves. Let stand for 10 minutes before serving.