Put a large stock pot or a Dutch oven over a high flame and heat the oil. Add the meat to the pot and season with a bit of salt. cook until browned on all sides. Add the carrots, onions and celery and cook until softened, about 5 minutes.
Add the wine to the pot and deglaze, scraping up any brown bits on the bottom of the pot.
Add the mushrooms to the pan and cook for 5 minutes.
Add the tomatoes, peas and potatoes to the pot.
Cover with beef broth or water + beef bouillon cubes.
Bring to a boil and then lower the flame to a simmer.
Cook until the meat is fork tender, about 1 hour to 1 hour 30 minutes.