Season 1/4 cup of all-purpose flour generously with salt and pepper. Coat the beef with the seasoned flour, shaking off any excess.
Heat some oil in a large pot over high heat. Add the beef to the pot and cook for 5 minutes on each side. Remove the beef from the pot and set aside.
Add the onions to the pot and reduce the heat to medium-low. Cook for 3 minutes or until translucent. Add more oil if needed.
Stir in the fresh garlic, tomato paste, and red crushed pepper. Cook for 20 seconds.
Add the beef back to the pot along with the water, rosemary, and thyme. Season generously with salt and black pepper. Let the liquid come to a boil and then cover and cook for one hour or until the beef is fork-tender.
Once the beef is tender, add the sweet potatoes, cover, and cook for 20 minutes or until the sweet potatoes are fully cooked through.
Cook for an additional 5-10 minutes uncovered or until the sauce thickens. Stir in the green peas and check for seasoning. Garnish with fresh parsley, if desired, and serve immediately.
If the stew doesn't thicken enough, mix 1 tsp of cornstarch and 1 tsp of water in a small bowl and add it to the stew.