Season beef with salt and pepper.
Heat dutch oven over medium high heat.
Add 2 tablespoon of olive oil to a dutch oven over medium hight heat. Put quinoa flour in a small bowl and toss each piece of beef in the flour. Shake off the excess each time and throw away any leftover flour.
Brown beef on each side. You will need to do this in two batches so you don't overcrowd the pan.
Transfer the browned beef to a plate and set aside.
Add 2 tablespoon oil and saute garlic for 2 minutes.
Add onions and cook for another few minutes.
Add the tomato paste and cook for a few minutes.
Add beef with any juices back to pan. Add broth, cider, bay leaves, and rosemary to the pot.
Bring to a boil then reduce heat to low and simmer with the lid on for about an hour, stirring occasionally.
Add carrots and potatoes and cook for another 30-45 minutes or until everything is tender.
Add frozen peas and cook for a few more minutes.
Garnish with fresh rosemary or parsley.
Season to taste with fresh pepper and salt.