60 g (2 oz) flour
Salt to taste
Pepper to taste
Garlic powder to taste
50 ml (3 Tablespoons) olive oil
1 medium onion, peeled and chopped
500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
1 L (1 qt) beef broth
200–250 g (approx. ½ lb) potatoes, diced
100–125 g (approx. ¼ lb) frozen carrots, sliced
100–125 g (approx. ¼ lb) frozen mushrooms, sliced
1 can (400 g / 14 oz) diced tomatoes
Marjoram to taste
1 large or 2 small bay leaves
Mix the flour, salt, pepper, and garlic powder together in a small bowl.
Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.