Ingredients for 6 servings:
1. 3 lbs beef chuck, cut into 2 inch cubes
2. 1 teaspoon dried thyme (for the meat)
3. 1 teaspoon dried marjoram (for the meat)
4. 1 teaspoon salt
5. 1 teaspoon ground black pepper
6. 1/2 cup flour
7. 3 tablespoons vegetable oil or 3 tablespoons bacon fat
8. 1 cup onion, chopped
9. 2 -3 cloves garlic, minced
10. 6 cups v-8 vegetable juice cocktail
11. 2 cups water
12. 2 teaspoons beef bouillon granules or 2 teaspoons crushed beef bouillon cubes
13. 2 bay leaves
14. 1 teaspoon dried thyme (for the stew)
15. 1 teaspoon dried marjoram (for the stew)
16. 3 -5 dashes hot pepper sauce (use as much or as little as you’d like)
17. 3 cups celery, sliced
18. 3 cups carrots, sliced
19. 4 medium potatoes, peeled and cubed

Directions:
1. Season the beef with the thyme, marjoram, salt, and pepper.
2. Place flour in a covered bowl or a large sealable plastic bag.
3. Add the beef, a small batch at a time, and shake to coat pieces.
4. Shake off excess flour.
5. Repeat until all the meat is coated.
6. In a large non-stick skillet, heat the oil or fat over medium-high heat.
7. Add the meat in batches and brown the meat on all sides.
8. Do not crowd the pan or scorch the meat.
9. Remove each batch with a slotted spoon and set aside.
10. Repeat until all the meat is browned.
11. Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
12. In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
13. Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
14. Return the meat to the pan and stir to coat and combine.
15. Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
16. Bring to boiling; reduce heat.
17. Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
18. Stir in celery, potatoes, and carrot.
19. Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
20. Skim off fat.
21. Serve over fresh-cooked egg noodles or white rice.