Hayashi Rice

1 lb. beef
4 onions
1 tbsp. butter
2 cups sliced mushrooms
1 carrot, sliced into disks
2 cloves garlic, minced
1 cup red wine or beef broth optionally.
2 bay leaves
1 can diced tomatoes
1 tbsp. tomato paste
2 tbsp. butter
3 tbsp. all purpose flour
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 cup frozen peas
Aonori
8 servings cooked Japanese rice

Cut beef into bite sized pieces. Place beef in large pot over medium heat. Cook until browned on all sides, then remove from the pot. Add 1 tablespoon of butter and onions to the pot, then cook onions until translucent, about 15 minutes.
Add the mushrooms, carrot, garlic, wine or beef broth, bay leaves, tomatoes, tomato paste, and beef stock to the pot. Let cook uncovered until the liquid has reduced by half, then remove the bay leaves.
While the pot is simmering, prepare the roux. In a small pan, place 2 tablespoons of butter in a small pan over medium heat. Once melted, add the flour and immediately stir. Contintuously stir until the mixture thickens and starts to bubble. Pour a small about of broth from the pot into the roux mixture. Stir until combined, then mix another ladleful in. Do this several times until the mixture has a gravy-like texture, then add the mixture to the pot.
Add the remaining ingredients to the pot and cook another 30 minutes.
Once ready to eat, serve with rice. Garnish with parsley or aonori if desired.