1/4 c. flour
1/2 tsp. marjoram
1/2 tsp. cayenne pepper
2 lbs. boneless chuck roast, trimmed of fat & cut into 1" cubes
1 1/3 c. sliced carrots
1 (16 oz.) can tomatoes, drained & chopped (reserve liquid)
1/2 c. chopped onion
1/2 c. beef broth
1 bay leaf
1 c. sliced fresh mushrooms

Spray 2 quart casserole with vegetable oil kitchen spray. Combine flour, marjoram, and cayenne pepper. Toss beef in mixture to coat. Place in uncovered casserole and bake 20 minutes in 400 degree oven. Add carrots, tomatoes and reserved juice, onion, beef broth and bay leaf; stir to combine. Bake, covered 1 1/2 hours. Add mushrooms and bake 15 minutes more. Serve over noodles, if desired. Makes 8 servings.