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1 1/2 lb. stew meat or cheap
cut roast, cut into
1/2-inch cubes
1/3 c. flour
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. marjoram
1/2 tsp. rosemary
3 Tbsp. barley (optional)
1/4 tsp. cayenne pepper
1/2 tsp. oregano
2 1/2 lb. raw potatoes, cubed
4 medium carrots, sliced
1/2 c. onion, chopped
1 clove garlic, minced
3/4 c. diced celery
1/4 c. sliced green pepper
2 whole bay leaves
2 Tbsp. Worcestershire sauce
1/2 c. catsup
1 can stewed tomatoes
salt and pepper to taste

Place flour, salt, pepper, garlic powder and meat in a
bag and shake to coat. Brown meat in 2 tablespoons vegetable
oil. Add onions, garlic and green pepper and saute. Add about
3 cups water, catsup, Worcestershire sauce, basil, marjoram,
rosemary, oregano, cayenne pepper and bay leaves. Add chopped
celery, carrots and potatoes and simmer for about 2 hours (add
enough water to cover vegetables). After vegetables are
tender, add canned tomatoes and additional salt and pepper if
needed. Simmer 15 minutes or more. Serve with hot biscuits.

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