Marinate the beef with vinegar, garlic, and baby leaves, overnight in the refrigerator.
Preheat oven at 300F. In a bowl, mix flour, 1 tsp salt and pepper. Take the beef out of marinade, dredge in the flour mixture.
Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven.
In a large pot, heat oil then add onions, potatoes, carrots,and mushrooms. Cook for 10 minutes, then add garlic and cook for another few minutes.
Place all the vegetables over meat in the Dutch oven.
In a pot, add the reserved marinade and cook over medium heat. Add beef stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbspsalt, and 2 tsp pepper. Pour this sauce over meat and vegetables and simmer over medium heat on stove.
Cover the pot and bake for 2 hours in the oven until the meat and vegetables are tender.
Before serving, add frozen peas and stir. Serve hot.