10 ml / 2 tsp. olive oil (you may need another 5ml/tsp when you add the vegetables)
360 g / 12 oz. beef stew meat, cut into 1-inch cubes
1 medium onion, vertically sliced
1 clove garlic, minced
15 ml / 1 tbsp. all-purpose flour
125 ml / 1/2 c. boiling water
1 pkg. dried mushrooms, rehydrated (about 1-1/2 oz or 50g)
1/2 red bell pepper, diced
2 stalks celery, diced
60 ml / 1/4 c. chili sauce (I used home-made but any chili sauce or salsa works great. In a pinch, add some ketchup and a pinch of cayenne and cloves)
5 ml / 1 tsp. Worcestershire sauce
5 ml / 1 tsp. dried oregano (by all means, use fresh if you have it)
1 bay leaf
3 medium potatoes, diced, skin on
30 ml / 2 tbsp. butter
60 ml / 1/4 c. 1% low-fat milk
Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides. Add sliced onion, celery and pepper; cook for 7 minutes or until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.
Stir in mushrooms, broth and spices. Bring to boil, then put in oven and simmer for an hour or until beef is tender. Discard bay leaf.
Turn oven off. Let stew rest in oven while you make mashed potatoes: Cover potatoes with water in a medium saucepan. Put the lid on, and heat on high until they come to the boil. Drain and mash with butter and milk.
Serve and enjoy.