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Soup & Stews
Beef Stew

James's Herbs Beef Stew

4 tbs all purpose flour     
 21/2 cups vegetable oil
1 lbs of 3/4 cubed beef chuck roast   
2 tesp instant beef bouillon granules 
2 tbs cooking oil      
2 tesp Worcestershire
1 medium onion cut into thin wedges 
1 1/2 tesp chopped fresh marjoram
2 cups frozen green beans, thawed
11/2 tesp dried crushed marjoram
2 cups frozen whole kernel corn, thawed    
Salt & pepper
11/2 cups sliced carrots     
1 bay leaf

Place flour in plastic bag, add meat cubes a few at a time, shaking to coat. In a large pot, brown meat halve at a
 time,. in hot oil. Drain oil. To meat add all other ingredients and cook till meat and vegs are tender about 45 min

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