Vegetable Beef Casserole

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

Whisk together the soy sauce, Worcestershire sauce, flour, and pepper in a large, Dutch-style oven. Toss the beef in the mixture to coat and stir in the remaining ingredients. Bake covered in a preheated 325F oven until the beef is very tender, about 1 1/2 hours. Serves 4 to 6.