For beef broth, heat oil in a frying pan and cook ground beef in a large pot. Add all the chopped vegetables and stir fry a couple of minutes. Add bay leaf and water, and cook for 20-30 minutes. Strain beef and vegetables (this can be used for something else or discard), and put only the broth back in the pot. Set aside.

For the roux, in a frying pan, add flour and oil, and cook at medium heat stirring constantly until color turns brown, about 10 minutes. Set aside.

Add all the seasonings and the roux to the beef broth, and cook at medium heat for 20 minutes or until the sauce has thickened.

In a large frying pan, add butter and cook sliced beef for 1 minute, then add onion and mushrooms and cook until vegetables get tender. Add this to the sauce, and cook for 2-3 minutes.

To serve, pour the stew over steamed rice and top with green peas.