Tender Beef Stew

3 pounds beef chuck trimmed and cut into 1" cubes

beef fat or olive oil for browning (I save the fat when I brown hamburger)

1/4 cup flour

1 tsp. salt

1 1/2 tsp. fresh ground black pepper

6 cups hot water

3 Tbsp. Better Than Bouillon Beef Base (or your favorite bullion)

14 - 16 oz diced tomatoes (from can or fresh)

2 large carrots (sliced into pennies)

1 1/2 pounds of white potatoes (peeled and chopped)

4 stalks of celery (sliced thinly)

1 onion (chopped)

8 oz crimini mushrooms (sliced)

3 Tbsp. butter

2 pinches salt

additional salt and pepper

white pepper to taste if desired

parsley to garnish