turn the oven on to 350 degrees.

In a big zippered bag, add the flour, onion powder, garlic powder, and freshly ground black pepper. Shake the meat for the beef stew to coat. In a Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Take out the steak with tongs and add it to the pan. Keep any flour mixture that is still in the bag. Beef should be thoroughly browned before being transferred to a platter.

Over medium heat, add 1 tablespoon of vegetable oil to the Dutch oven. Cook for 3–4 minutes after adding the chopped onion. 1 1/2 tablespoons of the remaining flour should be sifted in and cooked for 2 minutes while constantly stirring. Stir continually while cooking for 30 seconds after adding the oregano, basil, and marjoram.

Add the beef broth and simmer for 2 minutes, stirring often. Replacing the browned beef in the pan. For one hour, bake the covered dish.

Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.