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

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 before serving. Makes 6 servings.