Heat a large Dutch oven over high heat and add a drizzle of olive oil. Sear the cubed chuck roast in batches for 2-3 minutes on each side until browned, then remove from pot.

Lower heat to medium and add butter. Sauté the diced onion for 8-10 minutes until translucent.

Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Sprinkle flour and paprika over the mixture, stirring constantly for about 1 minute until thickened.

Slowly whisk in water and beef broth, scraping up browned bits from the pot. Return the browned beef to the pot along with bay leaves, thyme, and cloves.

Bring to a simmer, cover, and reduce heat to low for 2 to 2.5 hours, stirring occasionally.

Add golden potatoes, sliced carrots, canned tomatoes, and frozen peas. Cook for an additional 20 minutes until vegetables are tender.

Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or buttermilk biscuits.