Season beef generously with salt and pepper.
Pour oil in large pan over medium high heat. When oil is heated, add meat to pan and brown.
Add butter to the pan then stir in onions and celery. Cook until they begin to turn translucent then stir in garlic.
As garlic begins to get fragrant, mix in flour until fully incorporated.
Pour in broth followed by beer and stir until fully mixed.
Mix in tomato paste then add crushed bouillon cubes, thyme and bay leaves. Stir, cover and let simmer for 50 to 60 minutes.
After simmering for a while, add potatoes, carrots, mushrooms, peas and half the parsley into the pan. (If peas aren't frozen, add them in the last 10-15 minutes of cooking.) Stir, cover and let cook for another 30 to 40 minutes or until potatoes and beef are tender.
Stir occasionally and check for seasoning. You can add water if you would like a thinner stew. And you can also add salt to the mixture if desired.
When meat and vegetables are fork tender, turn the heat off. Top with parsley and serve warm.
