Cut the stewing beef into small, bite sized pieces (approx 1/2" square). Season well with salt and pepper.

In 3 1/2 or 4 quart wide bottomed pot, heat the olive oil over a medium heat. Add all the stewing beef to to the pot* and brown well. Cook the beef long enough so the beef gets some deep brown parts.

When the beef is browned well, add the chopped shallots and minced garlic. Let those cook for a few minutes to soften and then add the Herbe de Provence and tomato paste.

Deglaze the pot with the red wine and then add the beef broth and water, cover with the lid and let it simmer for a half hour.

Peel and cut the carrot into thin circles. Wash the potato, peel if necessary, and cut it into 1/2' cubes. Add the potato and carrot to the pot, cover with the lid and let is simmer for a half hour. Add the whole buckwheat as well. Season with salt and pepper

When the stewing beef is very tender and the potato and carrots are cooked through, add the peas and green beans. Check the seasoning of the soup and adjust according to your taste. Let the peas and beans cook for a few minutes and serve.