Beef and Vegetables in Soy Sauce Casserole

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                            FOOD FUNNY
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Rosemary Zwick has an interesting question:

Why do we say "tuna fish" but we don't say "beef mammal"
or "chicken bird"?

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                            TODAY'S RECIPE
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You won't believe how easy this dish is to make, especially
once you've tasted it.

Beef and Vegetables in Soy Sauce Casserole

1/4 cup (60 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1/4 cup (60 ml) all-purpose flour
Freshly ground pepper to taste
2 lbs (900 g) lean beef stew meat, cubed
8 oz (225 g) mushrooms
4 carrots, cut into 2-inch (5 cm) pieces
2 ribs celery, sliced
1 medium onion, sliced
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried marjoram
1 cup (250 ml) beef stock
1 cup (250 ml) dry red wine or additional beef stock

Whisk together the soy sauce, Worcestershire sauce, flour,
and pepper in a large, heavy pot with a cover (Dutch oven).
Toss the beef in the mixture to coat and stir in the remaining
ingredients. Bake covered in a preheated 325F (165C) oven
until the beef is very tender, about 1 1/2 hours.
Serves 4 to 6.
Received on Mon Oct 25 08:24:12 2010