1-Getting started with this beef soup: Begin by heating 1 tablespoon of the olive oil in a large heavy pot over high heat, which sets the stage for building rich flavors. Pat the 500g of stewing beef dry, season it with 1/2 teaspoon each of salt and pepper, and brown it in batches to avoid crowding the pot this step is crucial for that deep, savory taste.

2-Once the beef is browned: remove it from the pot and add a bit more oil if needed. Sauté the 3 minced garlic cloves and 1 chopped onion for about 2 minutes until they’re fragrant. Then, toss in the 2 celery stalks and 3 carrots, cooking them until the onions turn translucent, which takes another 2 minutes or so. This builds a flavorful foundation for the soup.

3-Next: stir in 4 tablespoons of flour to thicken the broth, and gradually add 2 1/2 cups of low sodium beef broth while stirring to avoid lumps. Pour in 1 1/2 cups of dry red wine or Guinness beer, 1.5 cups of water, 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of dried thyme, mixing everything well. Return the beef to the pot, cover it, and let it simmer gently over medium-low heat for 1 hour and 15 minutes until the beef becomes tender.

4-After that: add the 2 potatoes cut into 1.5 cm cubes and 1 cup of frozen peas, then simmer uncovered for 20 more minutes. If you’re using the optional mushrooms, sauté 200g of them in 1 tablespoon of butter or oil and add them in the last 5 minutes. Finally, taste and season with more salt and pepper as needed, then serve it up with a sprinkle of parsley and some crusty bread for a complete meal.