1.5 tbsp olive oil
500 g/1 lb stewing beef cubed (approx. 2/3″ size)
Salt and pepper to taste
1 onion finely chopped
3 garlic cloves minced
2 celery stalks sliced (about 1/3″)
3 carrots sliced (around 1/5″), halve if large
4 tbsp flour
2.5 cups low sodium beef broth 625ml
1.5 cups dry red wine Guinness beer, or stout (375ml)
1.5 cups water 375ml
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 potatoes cubed (approx. 2/3″)
Optional: Buttery mushrooms See method below