2 lbs. stew beef (lean)
1/4 c. flour
3 tbsp. melted fat
2 tsp. salt
1/4 tsp. pepper
1/2 clove garlic (minced)
1/2 tsp. marjoram
1/2 tsp. thyme
1 can tomato sauce (med.)
1 beef bouillon cube
2 c. water
6 carrots
2 sm. onions

Cook stew beef with flour. Brown in hot fat. Combine remaining ingredients and bring to a boil. Lower heat and simmer 2-3 hours. Can be placed in crock pot until beef is tender. Serve with saffon rice and peas.