1. Brown the Beef

To start, heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef stew meat in batches, making sure not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes per batch. This step is important for developing the flavor in the soup, as the searing process adds a rich, caramelized taste to the beef.

Once the beef is browned, remove it from the pot and set it aside. Don’t worry about any browned bits left in the pot—these will add even more flavor to the soup.

2. Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-6 minutes. The onions should become translucent, and the carrots should start to soften.

Add the minced garlic and cook for another minute, until fragrant. The garlic adds a fragrant aroma to the base of the soup, enhancing its flavor.

3. Cook the Mushrooms

Next, add the sliced mushrooms to the pot. Mushrooms have a high moisture content, so they’ll release some liquid as they cook. Stir the mushrooms occasionally and cook for 5-7 minutes, or until they’ve reduced in size and become tender. The mushrooms will begin to brown and release their savory aroma.

If you’re using optional ingredients like tomato paste or soy sauce, add them now. Tomato paste adds depth to the broth, while soy sauce brings an extra umami boost to the soup.

4. Deglaze the Pot

Once the vegetables and mushrooms have cooked down, it’s time to deglaze the pot. Pour in a bit of the beef broth (about ½ cup) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step helps incorporate all of the flavorful caramelized bits into the soup, which is crucial for developing a rich and savory broth.

5. Add the Beef and Broth

Return the browned beef to the pot along with any juices that have accumulated. Add the remaining beef broth and water, making sure the ingredients are fully submerged in the liquid. Stir to combine.

Add the dried thyme, rosemary, and bay leaves to the pot, along with salt and pepper to taste. These seasonings will infuse the broth with their flavors, giving the soup its aromatic essence.

6. Simmer the Soup

Bring the soup to a boil over high heat, then reduce the heat to low to allow the soup to simmer. Cover the pot and let the soup cook for 1 to 1 ½ hours, or until the beef is tender and the flavors have melded together. Stir occasionally to ensure nothing sticks to the bottom of the pot.

If the soup becomes too thick as it simmers, feel free to add more water or broth to reach your desired consistency.

7. Thicken the Soup (Optional)

If you prefer a thicker soup, you can use a tablespoon of flour to help thicken the broth. To do this, take a small amount of the hot broth from the pot and whisk it with the flour in a separate bowl to create a slurry. Once smooth, stir the slurry back into the soup and let it simmer for an additional 10-15 minutes until the soup thickens to your liking.

8. Taste and Adjust Seasonings

Before serving, taste the soup and adjust the seasonings if necessary. You may want to add more salt, pepper, or herbs to suit your taste. If you’re using soy sauce, keep in mind that it can make the soup saltier, so adjust accordingly.

9. Serve and Garnish

Once the beef is tender and the soup has reached your desired thickness, remove the pot from the heat. Discard the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley or thyme for a pop of color and freshness.