2 tbsp. soy sauce
2 tbsp. flour
2 lb. stew meat
4 carrots
1 c. thinly sliced celery
2 lg. onions
1 clove garlic, mined
1/4 tsp. pepper
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. dry red wine
1 c. mushrooms, sliced

Blend soy sauce with flour in 2 1/2 to 3 quart casserole dish. Cut meat into 1 1/2 inch cubes; add to soy sauce mixture and toss to coat meat.

Cut carrots into chunks, slice onions and add along with celery, garlic, pepper, marjoram, thyme and red wine to the meat.

Stir gently to mix. Cover tightly and oven simmer at 325 degrees for 1 hour. Add mushrooms, stir, cover and bake for another 1 1/2 to 2 hours. Freezes well.