Steak au Poivre is something I've never heard of, but it is certainly not a stew. I usually use a little olive oil and mostly the drippings from the steak to saute onions and/or sliced mushrooms, add a splash of red wine, and have that with a rare tender steak. Lots of ground pepper and some granulated garlic (time saver versus using the garlic press). It ends up with a little "pan sauce" to go over the meat.

The "no nutrition" view of mushrooms was a long held view but is dated.WebMD on Mushrooms: Mushrooms are a low-calorie food and pack a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet.

This afternoon I have corralled all of the tomatoes around here, many of them getting to the point they have to be used. They were blanched and peeled, cut into large chunks, and they simmered a while. This included some purchased roma tomatoes and some grape tomatoes and a few small ones from the garden. I'll run them through the food mill and remove a lot of the seeds (I don't mind if there are seeds) and I'll use them to make some Italian style sauce (according to the Ball Blue Book recipes) to freeze. Chop onion, garlic (yes the press for this), bell peppers, herbs, and then freeze in pint jars.