3 to 6 lb. stew beef
2 qt. water
2 bay leaves
10 peppercorns
2 c. carrots, sliced
1 c. celery, chopped
1 c. chopped onion
2 cans (16 oz.) tomatoes
2 tsp. salt
1/2 tsp. marjoram leaves
1/2 tsp. thyme

In large kettle, cover beef with water, heat to boiling. Add bay leave and peppercorns. Reduce heat, cover and simmer 1 3/4 hours or until meat is tender. Let stock cool slightly, skim off fat. Add remaining ingredients to meat and stock. Heat to boiling. Reduce heat, cover and simmer 20 minutes or until carrots are tender. 16 (1 cup) servings.