Savory Tomato Beef Soup

1 pound beef stew meat, cut into ½-inch cubes
2 T. vegetable oil
4 cups water
1 T beef bouillon
1 can (28) diced tomatoes, undrained
1 cup chopped carrots
1 cup chopped celery
¼ cup chopped celery leaves
1 T salt
½ tsp dried marjoram
½ tsp dried basil
¼ tsp dried savory
¼ tsp dried thyme
1/8 tsp ground mace
1/8 tsp hot pepper sauce

In a Dutch oven or soup kettle, brown the stew meat in oil.  Add the remaining ingredients; bring to a boil.  Reduce heat, over and simmer for 4-5 hours or until meat is tender.  Skim fat.  Yield:  6-8 servings.  (about 2 quarts)