1 1/2 quarts beef stock
2 pounds lean beef roast
1 1/2 quarts chopped onion
1 cup chopped celery
1 cup chopped onion
1 (2 ounce) can tomato paste
1 (3 ounce) can tomato paste with green chile peppers
1 (6 ounce) can tomato paste with red chile peppers
1 (1 ounce) package hot pepper sauce mix
2 tablespoons Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons bacon grease
1 1/2 tablespoons dried marjoram, divided
Preheat oven to 350 degrees F (175 degrees C).
Mix together beef stock, onions, celery, onion, tomato paste, tomato paste with green chile peppers, and tomato paste with red chiles. Season with marjoram.
Place it in a large mixing bowl. Mix together the Worcestershire sauce with 2 teaspoons garlic salt and 2 tablespoons bacon grease. Add the marjoram and spoon into the bowl. Pour the marjoram mixture into a large, microwave-safe casserole dish and sprinkle with toothpicks.
Bake uncovered 50 to 60 minutes uncovered in the preheated oven, stirring occasionally.