1. Season stew meat with salt and pepper. Place in a zip top bag, and add red wine, garlic, bay leaf, and thyme. Refrigerate, and allow the meat to marinate for 2-4 hours.
2. Preheat oven to 300 degrees.
3. Add butter and olive oil to a large, oven safe pot. Turn heat to medium high, and add 1/3 of the meat, reserving the marinade. Brown the meat on all sides, and remove from the pot to a separate bowl. Brown the rest of the stew meat in the same way, adding more butter and olive oil as needed. Try to be patient and allow the meat to form a golden brown sear on the outside. This will enhance the flavor and seal in the juices.
4. When all of the meat is browned and removed from the pot, sprinkle the flour over the drippings and whisk together to form a roux. Whisk for 2 minutes, and then slowly add in the beef broth, scraping the brown bits from the bottom of the pan. Add browned beef and reserved marinade back to the pot.
5. Stir in the tomato paste, Worcestershire, sugar, potatoes, carrots, and onion and bring to a gentle boil.
6. Place the lid on the pot, and place in the oven. Cook for 1 1/2 hours, and check to see if the beef is perfectly tender. If it is not, give it 15-30 more minutes and check again. Then remove the stew from the oven, and add the peas and parsley. Place the lid back on and allow the peas to warm through for 5-10 minutes before serving.

For the Shamrock Croutons

1. Preheat oven to 400 degrees.
2. Allow the puff pastry to thaw at room temperature 10-15 minute before unfolding. Lay the puff pastry sheet on your baking sheet (line with Silpat or parchment paper to prevent sticking). Cut out shamrock shapes with the cookie cutter.
3. Brush the top of each shamrock with the egg wash, and sprinkle garlic powder and dried parsley over the top.
4. Bake for 8-10 minutes, or until golden brown and puffed.