1 1/2 lbs. top round, cut into 1 inch cubes
2 qts. water
1 (35 oz.) can tomatoes
3 beef bouillon cubes
1/2 tsp. pepper
1/2 tsp. leaf thyme, crumbled
1/4 tsp. leaf marjoram, crumbled
5 carrots, pared & sliced 1/2 inch thick
5 stalks celery, sliced 1/2 inch thick
1 onion, coarsely chopped
1/2 c. white rice, uncooked

Brown beef in large saucepan. Add water. Bring to boiling. Lower heat; simmer 20 minutes or until meat is almost tender. Stir in tomatoes with their liquid, breaking up chunks with spoon. Add bouillon, pepper, thyme, and marjoram. Simmer 1 hour. Add carrot, celery, onion and rice for last 30 minutes of cooking.