Beef Stew

3-lbs. lean chuck, cubed 3/4"
2-½ lbs. potatoes, quartered
4-tennis ball size onions, quartered
1-lb. baby carrots, whole
1-lb.mushrooms, cut in half lengthwise
1-bell pepper, chopped
¼-cup minced garlic
1-cup celery, 1/4" chopped
¼-cup soy sauce
¼-cup Lea & Perrins Steak Sauce
4-bay leaves
1-T. Satan's Breath® Chipotle Rub
12 or 14 whole peppercorns
2-tsp. salt
1-tsp. Satans Breath® Jalapeño Garlic
½-cup vermouth (not wine)

Stew meat one hour prior to adding remainder of ingredients. (you can use that hour to prepare the rest of your ingredients).  Add all vegetables and bring back to a boil.  Cut down heat, cover pot and simmer two hours.                                                                                                         Serves 8+