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1.
Combine the flour, garlic powder, salt and pepper. Dredge the beef in the flour mixture and set aside.
2.
In a large Dutch oven or pot, heat olive oil then add beef and onions until browned.
Add minced garlic and tomato paste, allow to cook for a minute or two.
3.
To pot add red wine or beer and balsamic vinegar, allow to simmer while scraping up any brown bits from the bottom of the pan.
4.
Once the pot has been roughly deglazed, add the beef broth and water.
Season with the Thyme, Rosemary, Bay leaves, salt and pepper.
Reduce heat to medium low, cover and allow to cook for 40 minutes up to 60 as meat starts to get tender.
5.
Verify the pot contains enough liquid additional water can be added if necessary.
Add potatoes, and carrots, cover and allow to cook for an additional 20 minutes.
Add celery and allow to cook for 10-20 minutes. As vegetables begin to get soft add mushrooms and peas towards the final 5-10 minutes of cooking as they will cook very fast.
6.
Serve with hard toast and enjoy.
