In a Dutch oven, brown meat in oil. Add mushrooms, onion and garlic; cook until onion is tender, stirring occasionally. Stir in broth, Italian seasoning, salt, pepper and bay leaf; bring to a boil. Cover and simmer for 1-1/2 hours.
Discard bay leaf. Combine the flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 1 minute. Reduce heat. Stir in peas.
For dumplings, combine biscuit mix, pimientos and chives in a bowl. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto the simmering stew. Cover and simmer for 10-12 minutes or until dumplings test done (do not lift lid while simmering). Serve immediately. Yield: 10-12 servings (about 3 quarts).