Heat the oil in a large stockpot. Add half the meat and brown for about 5 minutes. Drain the fat and transfer meat to a bowl. Repeat with remaining meat.
Return all meat to the pot. Add broth, wine, garlic, marjoram, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Add potatoes, carrots, celery and onion.
Return pot to a boil, then reduce heat, cover and simmer 30 minutes, or until potatoes are tender. Discard bay leaf.
In a small bowl, whisk together the sour cream and flour. Whisk in 1/2 cup of broth from pot. Add sour cream mixture to the pot and mix well. Cook 1 minute.
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