1 tbsp. virgin olive oil
1 lb. beef stew meat, cut into 1 inch cubes
1 c. flour
2 c. hot water
1 c. carrots, trimmed, peeled and cut into 1 inch pieces
1 c. potatoes, peeled and diced into 1 inch pieces
1/2 c. celery, chopped
1/2 c. onion, chopped
1 c. frozen peas
12 medium mushrooms, washed
1 bay leaf
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 - 8 oz. can tomato sauce

Roll pieces of beef stew meat in flour to coat. Heat the oil in a large nonstick pan over high heat. When the oil is hot, add about half of the meat and brown it on all sides for 3 minutes. Remove the pieces of meat with tongs and place them in a Dutch oven. Repeat this procedure with remaining meat; adding more olive oil as needed. Add hot water to meat and bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer for 1 hour.

Add carrots, potatoes, celery, onion, frozen peas, mushrooms, bay leaf, Worcestershire sauce, salt and tomato sauce to meat. Bring the mixture back to a boil. Reduce the heat to low, cover and continue to cook on low for an additional 45 minutes.

When ready to serve, garnish each serving with a small amount of parsley.

Makes 6 servings.