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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.
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If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.
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Introduce carrots and celery, and cook until onions turn translucent.
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Mix in flour gradually, then pour in beef broth while stirring continuously.
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Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.
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Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.
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Add potatoes and peas, continuing to simmer for another 20 minutes without the lid. Introduce the cooked mushrooms in the last 5 minutes.
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Once the beef and potatoes are tender, adjust seasoning, garnish with parsley, and serve with crusty bread or garlic bread.
