Camper's Stew with Rice

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons flour, divided
 * 2 tablespoons vegetable oil
 * 2 beef bouillon cubes or equivalent base, divided
 * 1 1/2 cups water
 * 1 14-1/2 to 16-ounce can tomatoes (2 cups), including juice
 * 2 cloves garlic, minced
 * 1 teaspoon thyme leaves, crushed
 * 1/2 teaspoon marjoram leaves, crushed
 * 3 medium carrots, cut into 1/2-inch slices
 * 2 ribs celery, cut into 1/2-inch slices
 * 1 medium onion, sliced
 * 3 cups hot cooked rice

Directions
Sprinkle beef with salt, pepper and 1 tablespoon flour. Cook beef in oil over high heat in large heavy saucepan. Pour off fat.

Add bouillon cubes, water, tomatoes, garlic, thyme and marjoram. Cover; simmer 1 hour. Add carrots, celery and onion. Simmer 15 minutes, or until vegetables are tender.

Combine remaining 1 tablespoon flour and 2 tablespoons water; add to stew. Cook, stirring, until thickened and bubbly. Serve stew over fluffy rice. Garnish with parsley, if desired.