Best Beef Stew

• 1 onion
• 1 1/2 lb. beef stew meat
• 3 Tbsp. flour
• salt and pepper
• 2 Tbsp. oil
• 1 1/2 c. beef stock or canned broth
• 3/4 tsp. dried marjoram
• 4 carrots
• 4 potatoes (about 1 lb.)

1. Chop the onion; toss the beef with the flour and 1 teaspoon salt.
2. Heat the oil in a Dutch oven over medium-high heat.
3. Add the meat, in batches if necessary, and brown it on all sides. Remove.
4. Add the onion; cover and cook over low heat until softened, about 5 minutes.
5. Return the meat to the pot with the stock and the marjoram.
6. Cover and simmer until the meat is tender, 1 1/2 to 2 hours.
7. Meanwhile, halve the carrots lengthwise and then cut them crosswise into 1-inch chunks.
8. Add the carrots and the potatoes to the pot with 1/2 teaspoon pepper.
9. Cook until the vegetables are tender, 45 to 50 minutes.
10. Taste for seasoning and add more salt and pepper as needed.

onion, beef stew meat, flour, salt, oil, beef stock, marjoram, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608571 (may not work)