Oven Beef Stew

1.25 - 1.5 good grade beef, cut into 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)
olive oil

1/3 c. flour
1 can diced tomatoes
2 c. warm beef broth (or 2 c. water & good quality soup base)
marjoram
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave & add 1 tsp. marjoram and fresh ground pepper.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid is necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit of liquid if needed.

Serve with crusty baguette or Honey Wheat Bread.*

*See recipe.