Heat 1 Tablespoon of oil in a dutch oven or large stock pot over medium-high heat

Sprinkle the beef meat with salt and pepper and brown all sides of the meat in 2 to 3 batches adding additional oil as needed. Remove the browned meat to a bowl and set aside.

Add 1 Tablespoon of oil and add the garlic and onion powder (or diced onion if using) and cook for 2-3 minutes until the garlic is fragrant, but not brown.

Add the carrots and celery and cook for an additional 2-3 minutes. (If using onion, cook until translucent).

Add the flour and stir the vegetables coating them.

Slowly add the beef broth while stirring constantly.

Next add the wine, water, tomato paste, bay leaves and thyme. Stir well.

Add the beef back to the pot.

Adjust the heat to medium-low or low and bring to a gentle simmer. Cover the pot and vent slightly. Simmer for 1 ½ hours or until the beef is tender.

Remove the lid and add the potatoes, peas and green beans. Give it a good stir then simmer for an additional 20 minutes with the lid off.

When the potatoes are tender the soup is ready.

Taste and add additional salt and pepper to taste.