Directions

1. HEAT oil in Dutch oven over medium-high heat. Combine 3 tablespoons flour, celery salt, marjoram, salt and pepper in shallow dish. Coat meat evenly with flour mixture. Add meat and any remaining flour mixture to Dutch oven. Brown meat on all sides. Add onion, 1/2 cup water, tomato sauce and bouillon granules. Cover and simmer 2 hours.
2. ADD carrots and potatoes. Cover and simmer about 1 hour or until tender. Place meat and vegetables on serving platter. Cover with foil to keep warm. Heat liquid in Dutch oven until boiling.
3. STIR 1/4 cup cold water and remaining 2 tablespoons flour in small bowl until smooth. Stir into hot liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Serve with meat and vegetables.