1½ tbsp olive oil, divided

500 g (1 lb) stewing beef, cut into ~1¾ cm (2/3″) cubes

½ tsp salt and freshly ground black pepper, plus more to taste

1 onion, chopped

3 garlic cloves, minced (≈1 tbsp)

2 celery stalks, sliced ~0.8 cm thick

3 carrots, sliced ~0.5 cm thick (halve larger ones)

4 tbsp all‑purpose flour

2½ cups (625 ml) low‑sodium beef broth

1½ cups (375 ml) dry red wine, Guinness, or stout

1½ cups (375 ml) water

2 tbsp tomato paste

2 bay leaves

1 tsp dried thyme

1 cup frozen peas

2 potatoes, cubed ~1½ cm (2/3″)

Optional buttery mushrooms:

1 tbsp butter or oil

200 g (6 oz) mushrooms, quartered or halved