Dice the beef stew meat into 1-inch cubes and season with salt and pepper.

Chop the carrots, celery, and onion, and mince the garlic.

In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until softened.

Add the seasoned beef to the pot and cook until browned on all sides, about 10 minutes.

Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms are softened.

Pour in the beef broth and ale, then add Worcestershire sauce, soy sauce, thyme, and black pepper. Bring to a boil.

Reduce heat and let simmer for 30 minutes.

In a small bowl, mix the flour with a little water to create a slurry. Stir this into the soup to thicken, and cook for an additional 10 minutes.

Taste and adjust seasoning if necessary. Serve hot with crusty bread.