In a big saucepan, bring the olive oil to a boil. After patting the meat dry with paper towels, add salt and pepper, and brown it in batches if necessary. Put aside.
Extra oil may be added to the pan as required. Cook the garlic and onion for two minutes.
Once the onions become transparent, add the carrots and celery and continue cooking.
Add the flour little by little while whisking constantly, and then slowly pour in the beef broth.
Add the tomato paste, water, bay leaves, thyme, and beer or wine. Put the steak back in the pot.
To soften the meat, cover and cook over medium-low heat for about 1 hour and fifteen minutes.
Simmer, uncovered, for 20 more minutes after adding the peas and potatoes. Cook the mushrooms for another 5 minutes before adding them.
Season to taste, add parsley as a garnish, and serve with garlic bread or crusty bread when the meat and potatoes are soft.
Optional: Buttery Mushrooms
Melt the butter in a pan set over medium-high heat. Brown the mushrooms by adding them to the pan. Finish with a pinch of pepper and salt.
Notes
When cooking beef, use marbled cuts for stewing or braising. It is ideal to use cuts such as boneless short rib or chuck.
Enhancers of Flavor: Stout, red wine, or Guinness gives it its signature taste. To make a version without alcohol, just mix 2 teaspoons of Worcestershire sauce with 400 grams (or 14 ounces) of crushed tomatoes.
Keeps well in the fridge for up to five days and tastes even better when eaten the following day. Freezes well as well.
Nutrition
Contains 419 calories.
