2 lb. stew meat
2 tbsp. soy sauce
2 tbsp. flour
4 carrots, sliced diagonally
1 c. celery, sliced diagonally
2 onions, chopped
1 garlic clove, minced
1/4 tsp. pepper, marjoram & thyme
1 c. dry red wine
1 c. sliced fresh mushrooms

Blend soy sauce with flour. Cut meat into 1 1/2 inch cubes. Add to flour mixture, toss to cover meat. Add vegetables except mushrooms. Add seasonings and wine. Cover and bake in slow oven, 325 degrees for 1 hour. Add mushrooms and stir gently. Cover and bake an additional 1 1/2 hours longer. Serve over rice. 6 to 8 servings.