Herbed Veal Stew - cooking recipe

Ingredients

3 Tbsp. vegetable oil
2 lb. veal stew
1/2 c. onion
1 tsp. salt
1/4 tsp. marjoram
1 Tbsp. flour
2 beef bouillon cubes
3 c. hot water
1 bay leaf
salt and pepper

Preparation

Brown meat in oil.
Saute onion in remaining fat for 3 minutes.
Return meat to kettle; sprinkle with 1 teaspoon salt and flour.
Stir 1 minute over medium heat.
Dissolve bouillon cubes and add to kettle.
Add bay leaf and marjoram.
Bring stew to boiling.
Cover and simmer 1 1/2 to 2 hours.
Serve over rice.