Burgundy Beef Stew
|Lean beef stew meat||2 Pound, cubed (910 Grams)|
|Low sodium soy sauce||30 Milliliter (2 Tablespoon)|
|Carrots||6 , cut in to chunks|
|Potatoes||480 Milliliter, peeled and cut into chunks (2 Cups, Red / White Rose)|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Dry red wine||240 Milliliter (1 Cup)|
|Mushrooms||240 Milliliter, quartered (1 Cup)|
|Marjoram||15 Milliliter, minced (1 Tablespoon, Fresh)|
|Thyme||1 Teaspoon, minced (5 Milliliter)|
Place beef in a large covered casserole dish and stir in soy sauce.
Add carrots, onions, celery, potatoes, garlic, pepper and wine.
Cover and bake at 325°F (165°C) for 1 1/2 hours.
Add mushrooms, stir gently, cover and bake 1 hour longer.
Stir in fresh marjoram and fresh thyme and bake for 15 minutes.
Flour or cornstarch can be added to thicken the sauce.