Oven Irish Stew

From the Champaign News-Gazette

•3 tablespoons light soy sauce
•3 tablespoons flour
•2 lbs lean beef or lamb stew meat
•4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
•1 large onion, halved and thinly sliced
•1 cup thinly sliced celery
•3/4 cup Irish lager or beer
•2 teaspoons beef flavor bouillon
•1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
•1/2 cup chopped fresh parsley

Preheat oven to 325 degrees. Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb pieces; stir to coat. Stir in vegetables, beer, bouillon and herbs. Cover.

Bake, stirring occasionally checking for doneness for 2 hours. If broth becomes to thick add more beer, about 1/2 cup at a time. If stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Note: May be prepared on stovetop or in slow cooker. On top of stove, cover and cook over low heat stirring occasionally for 2 hours. For slow cooker, cook on high stirring occasionally for 4 hours.