Oven Irish Stew

Servings: 4

3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 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 MAGGI Instant Beef Flavor Bouillon or
    2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves,
    rubbed between fingers to release flavor
1/2 cup chopped fresh parsley

PREHEAT oven to 325 degrees F.

COMBINE soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

BAKE, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Cooks Tip: Stew can be prepared on stove-top or in crock pot. For stove-top, cover and cook over low heat, stirring occasionally, for 2 hours. For crock pot, cook on high, stirring occasionally, for 4 hours.

Nutritional Information: Calories: 360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 7 g Protein: 49 g

Recipe and photograph provided courtesy of Nestle and meals.com.