• 1 Pound top round steak, cut into 1 inch cubes
• 2 Carrots, cut into chunks
• ¾ Cup celery, chopped
• 1 Large onion, sliced
• 4 Cloves garlic, minced
• ½ Cup peas
• ½ Cup dry red wine
• 2 Cups lowfat beef broth
• 3 Tablespoons fresh Italian parsley, chopped
• ½ Cup flour, seasoned with black pepper
• ½ Teaspoon rosemary, crushed
• 1 Medium potato, peeled and diced
• 1 Bay leaf
• 10 Slices dry Portabello mushrooms
• Olive oil
• Salt

     1. In 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. 

     2. Add the onions to the skillet and sauté until limp. Transfer the onions
         to the casserole dish. 

     3. Bring 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.