1 tbsp oil
2 lbs stew meat, cut into 1 1/2 inch cubes
1/3 cup flour or 1/4 cup cornstarch
1 tsp salt
3-4 cloves garlic, minced
1 tsp marjoram
12-ounce can diced tomatoes
10-ounce can beef or vegetable broth
1/2 cup dry red wine
2 cups cubed peeled potatoes (redskins or Yukon Gold are best)
1 cup sliced celery
4 medium carrots, sliced, or 2 cups baby carrots
3 small onions, quartered
1/4 tsp pepper
Preheat oven to 325 degrees F. Heat oil in a 4 quart dutch oven over medium heat. Brown beef cubes in oil along with garlic. Add flour, salt, marjoram, and pepper. Stir in tomatoes, broth, and wine; mix well. Bring to boil, stirring frequently. Add remaining ingredients and mix well. Cover; bake for 2 hours until meat is tender, stirring twice while baking.
You can also add other vegetables, such as fresh or frozen corn, green beans, beets, etc.