Teriyaki Stew - cooking recipe

Ingredients

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

Preparation

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