Vegetable Beef Soup

Step 1: Pat the beef cubes dry with paper towels, then sprinkle with salt and pepper.

Step 2: Heat 1 tablespoon of oil in a large, heavy-based pot over high heat until very hot. Brown the beef thoroughly in 2 or 3 batches, adding more oil if needed. Transfer the beef to a bowl.

Step 3: If the pot looks dry, add a little more oil. Add the garlic and onion and cook for 2 minutes. Add the carrot and celery; cook for 2 minutes or until the onion is translucent.

Step 4: Stir in the flour, then slowly pour in the beef broth while stirring constantly.

Step 5: Add the wine, beer or stout, water, tomato paste, bay leaves and thyme. Stir well, then return the beef to the pot.

Step 6: Cover the pot and adjust the heat to medium-low so the soup bubbles gently. Simmer for 1 hour 15 minutes, or until the beef is fairly tender.

Step 7: Add the potatoes and peas and simmer uncovered for 20 minutes. Add the cooked mushrooms during the final 5 minutes, if using.

Step 8: The soup is ready when the potatoes are cooked and the beef is very tender. Adjust the salt and pepper to taste.

Step 9: Ladle the soup into bowls. Sprinkle with parsley and serve with crusty bread, if desired.

Step 10: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes, until browned. Sprinkle with salt and pepper.