3 tbsp. oil
1-2 lb. beef stew meat, cut into 1 1/2 inch cubes
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. marjoram leaves
1/4 tsp. pepper
1 (16 oz.) can tomatoes, undrained, cut up
1 (10 1/2 oz.) can condensed beef broth
2 c. cubed peeled potatoes
1 c. sliced celery
4 med. carrots, sliced
3 sm. onions, quartered
1 bay leaf
1/3 c. flour or 1/4 c. cornstarch

Heat oven to 325 degrees. Heat oil in 4-quart Dutch oven over medium heat. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram, and pepper. Stir in tomatoes and beef broth. Mix well. Bring mixture to boil, stirring frequently.

Add remaining ingredients, mix well. Cover and bake at 325 degrees for 2 hours, or until meat is tender, stirring twice during baking. Remove bay leaf. Makes 6 1/4 servings.