Vegetable - Beef Soup - cooking recipe

Ingredients

1 lb. boneless beef chuck, tip or round, cut in 1/2-inch cubes
1 Tbsp. vegetable oil
2 c. beef broth
1 tsp. salt
1 1/2 tsp. fresh, chopped or 1/2 tsp. dried marjoram leaves
1 1/2 tsp. fresh, chopped or 1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
3 c. water
1 c. whole kernel corn, frozen or canned
1 c. carrots, sliced (about 3 medium carrots)
1/2 c. celery, sliced (about 1 large stalk)
1/2 c. onion, chopped (about 1 medium onion)
1 (16 oz.) can whole tomatoes, undrained

Preparation

Cook and stir beef in oil in Dutch oven over medium heat until brown.
Stir in beef broth, salt, marjoram, thyme, pepper and bay leaf; reduce heat.
Cover and simmer 1 to 1 1/2 hours or until beef is tender.