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Submitted by: Debbie Johnston from Cottage Grove, OR
Originally shared on the web 03/09/2011

1/2 lb. bacon, chopped
2 lbs. stew meat, cubed
1 c. onion, diced
3 to 4 stalks celery, chopped
14-1/2 oz. can tomatoes, chopped
3 cloves garlic, minced
1/2 t. dried sage
1/2 t. dried thyme
1/2 t. dried marjoram
2 c. beef broth
salt and pepper to taste
4 to 5 potatoes, peeled and quartered
4 to 5 carrots, sliced

Fry bacon in a large Dutch oven until brown. Add stew meat, brown over high heat. Reduce heat to medium-low and stir in onion, celery, tomatoes, garlic, sage, thyme and marjoram. Blend in beef broth, salt and pepper. Cover and simmer for 2 hours. Add potatoes and carrots. Cook an additional 30 to 40 minutes. Makes 6 to 8 servings.