Servings: 6

1½ pounds pork or beef stew meat, cut into ¾" cubes 1½ pounds pork or beef stew meat, cut into ¾" cubes
1 Tbsp cooking oil 1 Tbsp cooking oil
3 cups beef broth 3 cups beef broth
½ pound pearl onions or 2 cups frozen whole small onions ½ pound pearl onions or 2 cups frozen whole small onions
1 Tbsp snipped fresh oregano or 1 tsp dried oregano, crushed 1 Tbsp snipped fresh oregano or 1 tsp dried oregano, crushed
1½ tsp snipped fresh marjoram or ½ tsp dried marjoram, crushed 1½ tsp snipped fresh marjoram or ½ tsp dried marjoram, crushed
1 tsp lemon-pepper seasoning 1 tsp lemon-pepper seasoning
¼ tsp garlic powder ¼ tsp garlic powder
1/2 cup cold water ½ cup cold water
1/4 cup all-purpose flour ¼ cup all-purpose flour
4 medium potatoes, cut into 1-inch pieces (4 cups) 4 medium potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1-inch pieces (1½ cups) 4 medium carrots, cut into 1-inch pieces (1½ cups)
1 cup fresh or frozen green beans 1 cup fresh or frozen green beans

In a Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Return all meat to pan. Stir in beef broth, onions, oregano, marjoram, lemon-pepper seasoning, and garlic powder. Bring to boiling. Remove from heat. Cover tightly and bake in a 325° F. oven for 45 minutes.
Combine water and flour; stir into stew. Stir in potatoes, carrots, and green beans. Bake uncovered, for 1¼ hours more or until meat and vegetables are tender and mixture is thickened.