Easy Oven Stew

2 pounds boneless chuck, cut in 1 to 1 1/2 inch cubes
1/4 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
2 medium onions, slices
3 medium carrots, scraped and cut into circles
1 beef bouillon cube
3/4 cup hot water
2 Tbsp. lemon juice
1 cup (8-ounce can) tomato sauce
Cornbread Mix (1 small package)

Arrange meat in buttered large shallow casserole and sprinkle with combined seasonings. Cover with vegetables. Dissolve bouillon cube in hot water, blend with tomato sauce and lemon juice and pour over meat and potatoes. Cover and bake in 350 degree oven for 1 1/4 hours or until meat is tender. Remove from oven and increase heat to 400 degrees. Uncover casserole and drop cornbread batter, prepared according to package directions, by tablespoonfuls on top of pieces of meat. Return casserole to oven and bake uncovered for 15 minutes more.

Note from grandma: Can use biscuit dough instead of cornbread.