Beef Stew - cooking recipe

Ingredients

4 lb. beef, cut in 1 1/2 to 2-inch cubes
1 Tbsp. seasoned salt
1/4 c. cooking oil
2 Tbsp. butter or margarine
3 cloves garlic, crushed in garlic press
1 c. chopped onion
3/4 c. thinly sliced celery
1/4 c. flour
2 (8 oz.) cans tomato sauce
2 c. lemon-lime carbonated beverage
1 beef bouillon cube
2 Tbsp. snipped parsley
1 Tbsp. brown sugar
1 tsp. marjoram
1 tsp. thyme
1/4 tsp. black pepper
2 Tbsp. butter or margarine
1 lb. mushrooms, cut in quarters

Preparation

Sprinkle meat on all sides with seasoned salt. Heat oil and 2 tablespoons butter or margarine in a large skillet. Add meat and brown well on all sides. Add garlic, onion and celery to fat in skillet; cook about 3 minutes. Blend in the flour, then stir in next 8 ingredients. Cover and bring to boil; reduce heat and simmer 2 1/2 hours. Remove fat.