Directions: Season the beef cubes lightly with ½ tablespoon Memphis BBQ Rub and 1 teaspoon pepper. In a large Dutch oven, over medium-high heat, add EVOO. When the oil is hot, add the seasoned beef and brown on all sides. Cook until all liquid has evaporated, then remove the beef, place into a bowl and set aside. Over medium-high heat, add the carrots and onions to the same pot, adding more EVOO if needed. Cook until the onion starts to turn translucent, 5-10 minutes. Stir in the flour and cook it for about 2-3 minutes until it is no longer white. Pour in the chicken and beef broth, wine, diced tomatoes, rosemary, Worcestershire sauce, garlic, 1 tablespoon Memphis BBQ Rub and 2 teaspoons pepper. Stir the beef back into the pot and bring to a boil. Turn down the heat, cover with the lid slightly off and simmer for about 45 minutes. Stir the stew several times to make sure that nothing sticks to the bottom of the pan. Add the diced potatoes and frozen peas. Stir and simmer for about another 45 minutes. Check seasonings; add sea salt and pepper to taste.