Thoroughly wash all vegetables and pat dry. Chop, and set aside.

Season the stew meat with the salt and pepper. Set aside.

In a large dutch oven or heavy stock pot, add olive oil and heat until shimmery.

In small batches, brown steak cubes just until there is some searing on each side.

Remove from pan and set aside. I don't drain or pat away fat from the meat set aside (fat is flavor and filling!) but if you'd like to, you can. Do not drain any grease from pot, as you will cook vegetables in it.

Add onions, carrots, and celery to pan after browning meat and setting aside, cooking in the grease from the meat. Stir frequently to prevent burning.

Cook until soft and lightly browned, about 6-8 minutes.

Stir in garlic and mushrooms, and cook another 4-5 minutes until mushrooms have lightly browned.

Add meat back to pot with potatoes, beer, and stock. Slowly add liquids as you stir, so you can scrape up any brown bits of beef and vegetables from the sides of the pot.

Simmer 20-30 minutes, making sure to not bring to a boil, until potatoes are soft and have released starch to thicken stew. If you accidentally have the heat too high and cook off too much liquid, add water or more beef stock to thin stew.

Taste the stew and add season it with salt to your taste.

Remove from heat and serve with fresh baked no-knead bread, dinner rolls, or a light and crunchy salad!