Grandma's beefstew

1. In a medium pot, cover potatoes with at least 1 inch of water. Bring to a boil. When boiling turn off burner.

2. In a large, heavy skillet, over medium high heat, heat the oil and add the meat and cook stirring until brown. Then add the flour until juices from meat are absorbed.

3. Add onions, celery, carrots, garlic, and mushrooms to skillet. Stir frequently to prevent ingredients from burning.

4. When vegetables have brown add the Gravy Master and tomato sauce and cook 10 minutes.

5. Add water reserved from drained can of peas, stirring constantly so ingredients do not burn. Add salt and pepper to taste.

6. Transfer contents from skillet to a large pot and add potatoes. Bring pot to a boil stirring occasionally. Then lower heat to maintain a light simmer and cook for 1 1/2 hours.

7. A few minutes before serving stir in the peas. Then sprinkle parmesan cheese on top and serve with Italian bread.