1 1/4 pounds beef stew meat
2 large onions, chopped
2 medium carrots, shredded
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
2 tablespoons horseradish
1 teaspoon dried minced shallots
6 cloves garlic, minced
6 tablespoons Worcestershire sauce
2 tablespoons distilled white vinegar
1 tablespoon dried oregano
2 tablespoons lemon juice
1 packet dry onion soup mix
1 packet dry onion soup mix
1 onion, sliced into rounds
Place beef stew meat in a large pot, and cook over medium high heat until evenly brown. Drain, and set aside.
In a large bowl, mix shallots, garlic, Worcestershire, vinegar, and oregano. Mix well, and pour mixture over beef stew. Stir until all ingredients are coated. Sprinkle with lemon juice, horseradish, mustard, horseradish mixture, Worcestershire sauce, and vinegar. Mix thoroughly.
Preheat oven to 350 degrees F (175 degrees C).
Stir onions and carrots into beef mixture. Mix thoroughly.
Stir sauce, soup, and onion soup mix into beef mixture. Sprinkle with oregano.
Place beef cube in a 3/4 quart casserole dish. Pour onion and carrot mixture over beef cube; sprinkle tops with Parmesan cheese.
Bake in preheated oven for 45 minutes or until meat is tender.
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