Instructions
Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.
If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.
Introduce carrots and celery, and cook until onions turn translucent.
Mix in flour gradually, then pour in beef broth while stirring continuously.
Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.
Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.
Add potatoes and peas, continuing to simmer for another 20 minutes without the lid. Introduce the cooked mushrooms in the last 5 minutes.
Once the beef and potatoes are tender, adjust seasoning, garnish with parsley, and serve with crusty bread or garlic bread.
Buttery Mushrooms (Optional):
In a skillet, melt butter over medium-high heat. Add mushrooms, cooking until browned. Season with salt and pepper.
Notes
Beef: Opt for marbled stewing or braising beef. Cuts like chuck or boneless short rib work best.
Flavor Enhancers: The red wine, Guinness, or stout provides a distinctive flavor. For a non-alcoholic variant, combine crushed tomatoes (400g/14 oz can) with 2 tsp Worcestershire sauce.
Storage: Tastes even better the next day and can be stored in the fridge for up to 5 days. Also suitable for freezing.
Nutrition
Calories: 419kcal
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