In a medium bowl, whisk together the flour, 2 tsp salt, 1 tsp pepper and cumin until well combined; set aside.

Trim the chuck roast and then cut into 1” cubes. Place cubed meat in the bowl with the flour mixture. Toss until well coated.

Using a large Dutch oven, heat the olive oil over medium-high heat. Add half of the flour-coated meat and cook until browned on all sides (~7-8 minutes total). Remove browned meat and repeat process with the remaining meat. Remove second batch of browned meat; set aside.

Add the diced onions, remaining 1 tsp salt, remaining ½ tsp pepper and sugar to the Dutch oven. Stir and saute for 4-5 minutes over medium heat.

Add the tomato paste and stir until onions are well coated. Cook for another 1-2 minutes, stirring frequently.

Return the browned meat to the pan and add the wine, beef stock, Worcestershire sauce, paprika and thyme. Stir until well combined and bring to a boil over high heat. Once liquid begins to boil, reduce heat to low and simmer uncovered for 1 hour.

Add the potatoes, carrots, celery and pearl onions. Stir until well combined, cover and simmer over low heat for 30 minutes.

Add the barley; stir until well combined. Cover and simmer for 30 more minutes.

Stir in the frozen peas and simmer uncovered for 5-10 more minutes.

Serve with sliced crusty bread.