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

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 a boil, stirring frequently. Add remaining ingredients; mix well. Cover; bake at 325 degrees for 2 hours or until meat is tender, stirring twice during baking. Remove bay leaf. 6 (1 1/4 cups) servings.