3 lbs. chuck or rump roast of beef, cut in 2 inch cubes
2 tsp. salt
1/2 tsp. ground black pepper
1 clove garlic, minced
2 tbsp. olive oil
2 c. sliced onions
1 c. boiling water
1/2 c. sweet sherry
1 1/2 c. diced tomatoes
1/4 tsp. marjoram
3 carrots, quartered
2 green peppers, diced
4 potatoes, peeled and quartered

Season meat with salt, pepper, garlic. Heat oil in skillet and brown meat Add onions. Cook until brown. Add water, wine and tomatoes. Cover and cook over low heat 2 hours. Add marjoram, carrots, green pepper and potatoes. Cook 30 minutes longer. Serves 6-8. Serve with salad, hot fresh bread and wine of choice.