4 lbs. beef stew meat, cubed
8 carrots sliced
1/2 C. flour
1 1/2 large sweet onions sliced
1 1/2 tsp. salt
6 potatoes quartered
1/4 tsp. pepper
2 cans (1 lb -13 ounces) tomatoes
3 Tbsp. bacon fat
1 Tbsp. sweet marjoram
1 Tbsp. chervil
1 Tbsp. basil
1 Tbsp. summer savory

Roll meat cubes in mixture of flour, salt and pepper. Brown cubes in bacon fat. Arrange meat in a small soup pot. Add carrots, onion, potatoes and the pulp drained from the canned tomatoes. (Reserve tomato juice.) Stir remaining seasoned flour into fat left in pan. When mixture bubbles add gradually, reserved tomato juice, stirring constantly. Cook until slightly thickened. Add herb mixture. (If you dislike seeing herb flecks in the liquid it may be tied in a square of cheesecloth.) Pour liquid over meat and vegetables, adding, if necessary enough water to come one inch from top of casserole. Cover. Bake at 325 degrees for 4 hours. The longer the cooking the better the dish.