3 lbs. beef for stew, cut into 1 1/2 inch cubes
1 (16 oz.) bag carrots, cut into 1 1/2 inch chunks
1 lg. onion, sliced
1/4 c. all-purpose flour
1/4 c. water
1 tbsp. salt
1 tbsp. bottled sauce for gravy
1/2 tsp. marjoram leaves
1/4 tsp. pepper
1 (10 oz.) pkg. frozen lima beans, thawed

In 5-quart slow-cooker, mix well all ingredients except lima beans. Cover and cook on "low" (180 to 200 degrees F.) about 11 and 1/2 hours or until meat is fork-tender. Or, cook on "high" (about 300 degrees F.) about 5 hours. Stir in lima beans. Cover and continue cooking 30 minutes. Skim off fat. Serves 12.