Ingredients
1-1/2 pounds pork or beef stew meat, cut into 3/4-inch cubes
1 tablespoon cooking oil
3 cups beef broth
1/2 pound pearl onions or 2 cups frozen whole small onions
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1-1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/2 cup cold water
1/4 cup all-purpose flour
4 medium potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1-inch pieces (1-1/2 cups)
1 cup fresh or frozen cut green beans
Preparation
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 degree F. oven for 45 minutes.
Combine water and flour; stir into stew. Stir in potatoes, carrots, and green beans. Bake, covered, for 1-1/4 hours more or until meat and vegetables are tender and mixture is thickened
