1 1/2 lbs. beef stew, cut into 1 1/2 inch pieces
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. cooking fat
1 med. onion, cut
2 tbsp. sweet paprika
1/2 tsp. marjoram leaves
1 clove garlic, crushed
1 1/2 c. water
4 med. potatoes
1 (8 oz.) can tomatoes

Combine flour, salt, and pepper. Dredge meat in flour. Brown meat and onion in cooking fat in Dutch oven. Pour off drippings. Sprinkle paprika, marjoram, and garlic over meat. Add water. Cover tightly and cook slow 1 1/2 hours. Peel, quarter, and slice potatoes crosswise. Add potatoes and tomatoes, stirring to combine and cook, covered, for 30 minutes or until meat and veggies are done.