Pat cubed meat dry with paper towels, coat in flour. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke . Add portion of beef cubes to pot (about 1/4, or enough that pieces are not touching each other) and cook until well browned on all sides, about 4-6 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer browned beef to large plate . Repeat with remaining beef, and add remaining vegetable oil if necessary. Remove all beef from pot, set aside.

Add chopped onion to pot. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic and tomato paste, stirring constantly, until fragrant, about 30 seconds. De-glaze with 1 cup beef stock (or red wine, if you must).

Add remaining beef stock to pot. Increase heat to high and simmer for about 2 minutes. Return all beef to pot. Add bay leaves, thyme, rosemary, celery leaves, pepper, MSG and salt pork. Bring to simmer, cover, and simmer on low heat for 1 hour.

Remove and discard bay leaves and salt pork. Stir in potatoes and carrots, cover, and cook another 30 minutes.

Using large spoon, skim any excess fat from surface of stew. In a small bowl, mix 2 tbsp flour with about a half cup of water to form a thick slurry. Add about half to the pot and stir. Add the remaining slurry (or more) until you achieve the desired consistency, waiting 2-3 minutes between adding more. Season with salt to taste. Cook for 10 minutes or until potatoes are .

Add peas to pot. Wait five minutes. Serve.