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)