Beef

Cut beef into 1-inch (2.5 cm) chunks.
Toss beef with flour in a container until well coated.
Heat the oil in a wide pot.
Brown the beef in batches in the hot oil.
Return browned beef to the pot and add bay leaf, marjoram, oregano, tomato juice, and beef broth.
Cover and simmer at least 1 hour, stirring occasionally to prevent burning.
Peel and cut carrots to roughly beef-sized pieces; add to stew and simmer until tender.
Cut potatoes and celery similarly, add to stew and simmer until tender.
When vegetables are soft but intact, remove the bay leaf and serve.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.