- 2 Lbs Beef chuck roast
- 1/4 Cup All purpose flour
- 1/4 Tsp Pepper
- 3-4 Tbsp Vegetable oil
- 3 Cups Vegetable juice I used V8
- 3 Cups Beef broth
- 2 Medium onionscut into wedges
- 1 Cup Thinly sliced celery
- 2 Tbsp Worcestershire sauce
- 1 Tsp Dried oregano, crushed
- 1/2 Tsunami Dried marjoram, crushed
- 1 Bay leaf
- 4 Red potatoes, cut into 1 inch pieces I peeled them
- 4 Carrots , 1/4 inch sliced
Cut meat into 3/4 inch pieces. In a large plastic bag combine flour and pepper. Add meat to a bag; shake until evenly coasted. Brown the meat. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, oregano, morjoram and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 60 minutes. Stir potatoes and carrots into the stew. Return to boiling; reduce heat. Simmer covered for 30 to 40 minutes or until meat and potatoes are tender. Discard Bayleaf.