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Beef and Rye Casserole

2 lb Beef
1/2 c Cranberry juice
1/4 ts Oregano
1 Bay leaf; ground
3 tb Oil
4 Carrots; cubed and cooked
10 sm White onions; sliced and cooked
1 1/2 c Cracked rye
3 c Hot stock
3 tb Nutritional yeast
1 ts Soy flour
1 ts Mixed herbs

Cut beef into cubes. Sprinkle with oregano and bay leaf. Marinate in cranberry juice for several hours. Drain, reserving juice. Saute beef in oil until browned on all sides. Arrange meat in bottom of a casserole. Add reserved juice. Cover and braise until tender. Add carrots and onions. Brown the cracked rye in an unoiled pan. Add stock and remaining ingredients and cover pan. Simmer for 30 minutes. Add rye to the beef. Heat thoroughly and serve. Serves 6.

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