2. Combine beef, tomatoes and onion in Dutch oven. Cover tightly; bake 1 hour.
3. Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture; stir. Cover; bake 45 minutes or until beef and carrots are tender.
4. Heat oil in large skillet over medium heat. Add mushrooms; cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
Variation
Two unpeeled medium red potatoes, cut into 2-inch pieces, can be added with carrots.
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