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In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add beef stew meat and cook until browned on all sides.
Add onion and garlic, sauté until fragrant.
Stir in carrots, celery, mushrooms, beef broth, thyme, rosemary, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours, or until beef is tender.
Adjust seasoning if necessary before serving.