Prepare the ingredients per the instructions above.

Mix the water, cucumber, and mint. Refrigerate until service.

In a large bowl, toss beef cubes with flour, salt, and pepper.

Warm ⅓ of the oil in a large Dutch oven or heavy pot on medium-high heat. Add the meat in a single layer without crowding. Brown on all sides, about 5 to 7 minutes. Remove beef; transfer to a bowl. Repeat with remaining meat.

Add ¼ cup of the broth to deglaze the pot, stirring with a wooden spoon, scraping loose any browned bits on the bottom of the pot. Transfer cooking liquid to bowl with meat.

Add the remaining oil to the pot over medium heat. Add onion and cook for 5 minutes, stirring. Return reserved beef and juices to the pan. Add remaining broth, tomatoes, and thyme. (Add more broth if needed, to cover.) Increase heat to bring it to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Add carrots and potatoes to the pot. Let simmer, covered, for 30 to 45 minutes or longer if needed until the beef is very tender and the vegetables are cooked through. Stir in the peas and parsley.

Toast the bread. Then spread with butter.

Portion the beef soup; serve with bread and cucumber water.