Oven Beef Stew w/ Cola

Ingredients:
1 package beef stew meat (choose a cut with a little bit of fat)
2 stalks celery
2 onions chopped
2 cloves garlic chopped
5 small potatoes chopped
1 6oz can tomato paste
2 tablespoons each: Worcestershire sauce, teriyaki sauce
6 oz cola (you can just fill the empty tomato paste can)
2 tablespoons plus 3 tablespoons flour
1 tablespoon steak seasoning
1 teaspoon + 2 teaspoons salt
1 teaspoon + 1 tablespoon each: granulated garlic, Emeril's essence, pepper
1 tablespoon each: basil, Italian seasoning, sage
1 bay leaf
2 tablespoons olive oil + 2 tablespoons
Frozen peas
Water (up to 2 cups)

Directions:
Preheat oven to 450. In a large dutch oven or braiser cook the bacon until crisp. While the bacon cooks, mix the 2 tablespoons of flour (plus a little more if necessary) with the steak seasoning, 1 teaspoon salt, granulated garlic, essence and pepper. Coat the stew beef in the flour mixture.
Add 2 tablespoons of olive oil to the pan with the bacon. Add the coated stew beef. Cook for a minute or two until the beef starts to brown. Add the rest of the olive oil and the 3 tablespoons flour. Stir well. Place the pan in the oven for 4 minutes. After the 4 minutes stir well and return to oven for another 4 minutes.
While the beef cooks in the oven, chop the onions, celery, garlic and potatoes (you may also add 1 chopped carrot). Remove the beef mixture from the oven and place on the stove over med. low heat. Reduce oven heat to 325. Add a bit more olive oil if necessary. Now add the celery, garlic, carrot and onion. Stir well and cook until the vegetables begin to soften. Add the tomato paste, reserving can and allow melt. Now add the Worcestershire sauce and teriyaki sauce. Stir well and fill the tomato paste can with cola (regular or diet). Add this to the pan and stir well. Make sure the tomato paste is completely dissolved.
Now fill the tomato paste can with water. Add to the pan. Add the potatoes and stir well. Add 2 more cans of water. Stir well and add the Italian seasoning, basil, bay leaf, sage and, the rest of the salt, pepper, granulated garlic and essence. Stir well. Bring to a simmer and return to the 325 oven.
Cook for one hour. Remove from oven and stir well. Return to oven for another hour. Stir well and check the potatoes for doneness. If the potatoes are not fork tender return to the oven for another 15 to 30 minutes or until the potatoes are fork tender. You may also need to add additional cans of water when you check the stew. Add a handful or two of frozen peas just before serving.