Teriyaki Stew

• 2 lb. lean stew meat, cut in 2-inch cubes
• 1/4 c. olive oil
• boiling water
• 2 bay leaves
• 1 tsp. monosodium glutamate
• salt and pepper to taste
• 1 tsp. soy sauce
• 1 stalk celery
• 1 carrot
• 1 onion
• 1 bunch celery, cut in 2-inch long strips
• 1 lb. carrots, cut in 2-inch lengths
• 12 whole pearl onions
• 1/4 c. Worcestershire sauce
• 1 Tbsp. sherry
• 1 lb. fresh mushrooms, cut in halves
• 1 (10 oz.) pkg. frozen green peas
• 3 Tbsp. all-purpose flour
• water
• hot, cooked rice

1. Brown meat in the oil in a skillet.
2. Place in a large pot. Cover with boiling water.
3. Add bay leaves, monosodium glutamate, salt, pepper, soy sauce, celery, carrot and onion.
4. Cook slowly for at least an hour until the meat is tender.
5. Take out the bay leaves, celery and carrot.
6. Add the cut celery and carrots and the small onions.
7. Cook for 20 minutes.
8. Add more water if needed. Add the next 4 ingredients; cook for 10 minutes.

lean stew meat, olive oil, boiling water, bay leaves, monosodium glutamate, salt, soy sauce, celery, carrot, onion, celery, carrots, pearl onions, worcestershire sauce, sherry, fresh mushrooms, frozen green peas, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239578 (may not work)