2 lbs. Chuck or Swiss steak, cut lengthwise in 1 inch cubes
1/4 c. flour
1/2 c. oil
1 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1 clove garlic, crushed
2 tsp. instant minced onions
1 bay leaf
1 can (8 oz.) tomato sauce
1/4 c. water
2 tbsp. butter
2 tsp. sugar
6 med. carrots, pared and cut into bite size pieces
1 lb. potatoes, diced
2 sm. onions
1 pkg. (10 oz.) thawed frozen peas
1 can (3 oz.) sliced mushrooms, drained
2 tbsp. chopped parsley

Roll beef in flour and brown in hot oil in a 4 quart Dutch oven on all sides-takes about 10 minutes. Stir in salt, pepper, garlic, minced onions, bay leaf, tomato sauce, and 1 cup hot water with bouillon cube. Bring to a boiling and reduce heat; simmer, covered, 1 1/2 hours or just until tender. Remove bay leaf. Meanwhile, in medium skillet, slowly melt butter with sugar. Add onions and carrots, cook over low heat, stirring occasionally, until the vegetables are glazed and golden, about ten minutes. Preheat oven to 350 degrees. Stir glazed vegetables and potatoes into beef mixture. Bake, covered 30 minutes. Add peas and mushrooms and bake 20 minutes longer, or just until potatoes are tender.