| | Directions | | Cover beef with water heat to boiling; add bay leaves, peppercorns' reduce heat cover and simmer for 1-3/4 hours or until meet is tender; remove bay leaf and beef, cut into cubes if not already cube. Return beef to the broth and add the remaining ingredients; heat to boil cover and reduce heat and cook until vegetables are done. |
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| Ingredients | | - |  | 2 - 3 lbs stew beef |
| - | | 1 quart water |
| - | | 5 peppercorn |
| - | | 1 bay leaf |
| - | | 1 cup sliced carrots |
| - | | 1/2 cup chopped celery |
| - | | 1 onion chopped |
| - | | 2 - 3 potatoes chopped |
| - | | 1 can tomatoes |
| - | | 1/4 teaspoon marjoram |
| - | | 1/4 teaspoon thyme leaves |
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