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1
Season the beef with the thyme, marjoram, salt, and pepper.
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2
Place flour in a covered bowl or a large sealable plastic bag.
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3
Add the beef, a small batch at a time, and shake to coat pieces.
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4
Shake off excess flour.
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5
Repeat until all the meat is coated.
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6
In a large non-stick skillet, heat the oil or fat over medium-high heat.
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7
Add the meat in batches and brown the meat on all sides.
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8
Do not crowd the pan or scorch the meat.
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9
Remove each batch with a slotted spoon and set aside.
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10
Repeat until all the meat is browned.
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11
Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
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12
In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
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13
Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
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14
Return the meat to the pan and stir to coat and combine.
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15
Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
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16
Bring to boiling; reduce heat.
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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).
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18
Stir in celery, potatoes, and carrot.
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19
Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
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20
Skim off fat.
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21
Serve over fresh-cooked egg noodles or white rice.
