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

Blend soy sauce with flour in a baking dish which has a capacity of 2 1/2 to 3 quarts. Cut the meat into 1 1/2 inch cubes, add to soy sauce mixture and toss to coat the meat cubes.

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 in a slow oven (325 degrees) for 1 hour. Add mushrooms, stir again gently. Cover tightly and bake 1 1/2 to 2 hours longer or until the meat and vegetables are tender. Serve with fluffy hot rice, noodles or boiled or mashed potatoes. This stew freezes well. Serves 6 to 8.