Heat oven to 325°.
In a 4- to 5-quart Dutch oven, heat the oil over medium heat. Brown the beef cubes in the hot oil. Add the garlic and cook for about 30 seconds longer. Add the flour, salt, marjoram, and pepper, stirring to work the flour into the drippings. Stir in the tomatoes and condensed beef broth; mix well. Bring to a boil. Add the potatoes, celery, carrots, rutabagas, if using, onions, and bay leaf.
Cover and bake for 2 hours, or until the beef is tender, stirring every 45 to 60 minutes.
Remove the bay leaf before serving.
Calories per serving: 424
Fat per serving: 16.9