Recipe - Teriyaki Stew

2 pound Lean stew beef; cut in
2inch cubes
One fourth cup Cooking oil
Boiling water
2 Bay leaves
Salt and pepper to taste
1 teaspoon Bottled Brown Bouquet sauce
or soy sauce
1 Whole stalk celery
1 Carrot
1 Onion
1 Bunch celery; cut in
2inchlong strips
1 Bunch small carrots; cut in
2inch lengths
4 md Potatoes; cut in
quarters
12 Whole small onions
4 tablespoon Worcestershire sauce
1 tablespoon Cooking sherry (optional)
1 pound Fresh mushrooms; cut in
halves
1 pack (10oz) frozen peas or
1 pound Fresh peas
3 tablespoon Instant blending flour for
thickening

Brown beef in cooking oil in skillet. Put in deep pot and cover with
boiling water; add seasonings, whole stalk celery, carrot, and onion. Cook
slowly until meat is tender (at least 1 hour).

Remove bay leaves, celery, and carrot. Add cut celery, carrots, potatoes,
and small onions. Cook about 20 minutes or until onions are tender.
Additional water may be added with the vegetables if necessary. Add
Worcestershire sauce, sherry, mushrooms, and frozen peas; cook several
minutes. Mix flour with enough water to make a thin and fairly clear gravy;
add to mixture and stir until thickened. Serve hot over rice. Yield: 6 to 8
servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.