Prep + Sear Beef: Trim excess fat and connective tissues from ribeye and cut meat into approx. 1/2 inch cubes. Season generously with salt and pepper. Bring a large dutch oven to medium-high heat. Add 2 tablespoons of butter and let melt; swirl to coat the pan. Add beef and move around pan until pieces are seared and browned on the outside. No need to cook all the way through - they will finish cooking later. Remove from the hot skillet with a slotted spoon and set aside on a plate.

Cook Veggies: return the same large pot to medium high heat and add the garlic and onion. Move around until garlic is fragrant and onions have softened, about 2 minutes. Add carrots, celery, mushrooms, and potatoes. Move around pan while they cook - about 5-6 minutes.

Make Sauce: Add remaining 3 tablespoons of butter and let melt. Stir to coat the veggies. Add flour and stir to coat the veggies. Add 1/4 cup of the beef broth at a time and stir to combine. It will start as a thick paste and then it will thin out. Continue until all the broth has been added and repeat with the beer. Once fully combined, add beef bouillon, soy sauce, worcestershire, tomato paste, and frozen peas to the pot. Along with the seared beef and any juices that have settled on the plate. Stir to combine.

Adjust + Simmer: adjust consistency, as needed. Add more beef broth, if it is too thick. If it is too thin, it will thicken as it simmers. Taste and add additional salt or pepper, as desired. Let simmer, uncovered 5-10 minutes to allow the veggies time to cook.

Serve: Serve over some Extra Creamy Mashed Potatoes and enjoy!