I found this recipe in Under the Mushroom, a collection of favorite recipes from the Little Mushroom restaurant, Dallas, Texas.  The ingredients remind me of the beef stew my Mom used to make.  Marilyn Romweber, owner of the restaurant, is the author of the great cookbook.  Grab a copy if you can find one.  Here is a recipe from Under the Mushroom I think you will like.

½         stick butter

2          T oil

3          onions, chopped

2          garlic cloves, minced

1          green pepper, chopped

3          ribs celery, chopped

Flour (seasoned with seasoning salt and pepper)

2          lbs. lean beef cut in 2/3” cubes

1          lb. pork cut in 2/3” cubes

½         lb. fresh mushrooms, sliced

1          can beef consommé

2          15 oz. cans tomato puree

3          T vinegar

1          T limejuice

2          tsp. soy sauce

1          T Worcestershire sauce

1          tsp. chili powder

¼         tsp. ground ginger

¼         tsp. ground cloves

¼         tsp. ground parsley

¼         tsp. dried oregano

½         tsp. dried mustard

1          bay leaf

1          tsp. liquid smoke

½         tsp. cayenne pepper

In a saucepan, sauté the onions, garlic, green pepper and celery in the butter and oil until soft.  Remove and set aside.  Dredge the meats in the seasoned flour and brown in the remaining oil in saucepan, adding more oil if necessary.  Add the sautéed vegetables, and all other ingredients, and stir well.  Cover and simmer on low heat for 3 hours, stirring occasionally.  Taste for seasonings.  Skim fat from surface before serving.  Makes enough for a party of 10.  Enjoy

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