Shamrock Stew

1 lb. beef chuck steak cut 1" thick
3 cups water
2 cup beef stock or beef broth
1 bay leaf
3 cups sliced carrots
1 cup peeled and cubed turnips
1 cup peeled and cubed potatoes
1 onion sliced into rings
1/2 tsp. ground black pepper
1/4 cup unbleached flour
2 teaspoons dried marjoram

Cut the beef into 1" cubes. In a large saucepan, combine the beef, water, stock or broth and bay leaf. Cover and bring to a boil, then reduce the heat. Simmer for 1 1/4 hours.Add the carrots, turnips, potatoes, onions and pepper. Cover and return to a boil, then reduce the heat. Simmer about 30 minutes or until the vegetables are tender. Skim the fat from the stew. Remove and discard the bay leaf.

Remove about 1 cup of the liquid. In a small bowl, use a wire whisk to stir the liquid into the flour until smooth and free of lumps. Then stir into the stew. Add the marjoram. Cook and stir over medium-high heat until the stew thickens and begins to gently boil. Cook and stir for 1 minute more.