Dredge beef in flour to coat well. In hot oil, in Dutch oven, brown chuck on all sides----takes about 10 minutes. Stir in salts, pepper, garlic, minced onion, bay leaf, sherry, tomato sauce and water. Bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours, or just until meat is tender. Remove bay leaf. Meanwhile, in a medium skillet, slowly melt butter with sugar. Add onions and carrots; cook, over low heat, stirring occasionally, until the vegetables are glazed and golden----about 10 to 15 minutes.

Preheat oven to 350 degrees F. Stir the potatoes, peas, mushrooms and glazed onions and carrots into beef mixture. Bake covered 30 minutes. Add peas and mushrooms; bake, covered, 20 minutes longer, or just until potatoes and carrots are tender. Serve sprinkled with parsley. Serves 6 to 8