a large skillet, heat enough oil to thinly coat the bottom of the pan.
Dredge the meat in the flour and add the meat to the saucepan. Brown
the meat on all sides, adding more oil if necessary. Transfer the meat to
a 2 quart casserole dish.
the onions to the skillet and sauté until limp. Transfer the onions
to the casserole dish.
the beef broth to a boil. Add it to the casserole dish. Add the carrots,
celery, garlic, parsley, bay leaf, rosemary, mushrooms, salt, potato, and red
wine. Toss gently and cover.
4. Bake in a preheated 375ºF oven for 1 hour. Add the peas and cook for
another ½ hour.