Yield: 8 servings
|2 tablespoons||Soy sauce|
|2 pounds||Beef stew meat, cut in 1 1/2" cubes and cut into chunks|
|2 larges||Onions, sliced|
|1||Clove garlic, minced|
|¼ teaspoon||Ground marjoram|
|1 cup||Dry red wine|
|4 mediums||Carrots, peeled|
|1 cup||Thinly sliced celery|
|¼ teaspoon||Black pepper|
|¼ teaspoon||Ground thyme|
|1 cup||Sliced mushrooms|
This oven cooked beef stew is slow cooked with soy sauce and wine to allow the subtle flavors to come out. You'll love it.
Blend 2 tablespoons soy sauce with 2 tablespoons flour in 2½ to 3 quart sauce pan. Add beef to this mixture, toss to coat meat.
Add the 4 medium chunked carrots, 2 large sliced onions, 1 cup thinly sliced celery, 1 clove garlic, minced, ¼ teaspoon black pepper, ¼ teaspoon ground marjoram, ¼ teaspoon ground thyme, and 1 cup dry red wine to the meat. Stir gently. Cover tightly, bake at 325 for 1 hour.
Open pot, add 1 cup sliced mushrooms, stir gently, cover and bake 1 ½ to 2 hours longer, or until meat and vegetables are tender.
Serve above on rice, potatoes, or noodles. A very dry red or white wine would properly enhance this meal, and maybe you.
Submitted By MICHAEL ORCHEKOWSKI On 08-02-95