|Beef stew meat||1 1⁄2 Pound, cubed|
|Salad oil/Olive oil||3 Tablespoon|
|Meatless italian gravy||2 Cup (32 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned chicken broth||14 Ounce (1 Can)|
|Potatoes||3 Medium, cubed|
|Carrots||4 , cut into chunks|
|Celery stalks||3 , cut into chunks|
|Canned ripe olives||7 Ounce, drained (1 Can, Pitted / Green)|
|Canned mushrooms||4 Ounce (1 Can, And Liquid, If Desired)|
In a large heavy pan, brown meat in oil.
Remove meat from pan and add gravy, tomato sauce, and broth.
Let simmer for 10 minutes.
Return meat to sauce along with potatoes, carrots, celery, olives, mushrooms, and mushroom liquid.
Add salt to taste.
Cover and cook slowly for about 2 hours, stirring occasionally.