Brown beef quickly in melted butter. Remove beef to heated dish. Brown onion
and garlic in pan drippings over low heat. Prepare vegetables; set aside. Return
beef to stockpot with onion and garlic. Add potatoes, carrots, celery, water, vermouth,
seasonings and herbs. Cook slowly for 10 minutes or so.
Add green peas and corn, cook 10 minutes more or until vegetables are tender.
Taste to correct seasonings. Spoon into soup plates. Garnish with Parmesan cheese
at the table. If desired, stew can be thickened with flour but tastes best using
natural juice of vegetables and meat to flavor the stew.