Ingredients:

3-4 tablespoons flour
1/2 teaspoon crushed oregano
Salt & Pepper
2 pounds Beef round steak (or stew meat)
2-3 tablespoons butter (or margarine)
6 medium carrots
6 medium potatoes
1 small onion
1 can (10 1/4-oz)tomato soup
1 can (10 1/4-oz)beef consomme' (beef stock)
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Equiment:
Plastic food bag
Cutting board
Sharp knife
Medium-sized skillet
Wooden spoon
Vegetable parer
Large (3- to 4-quart) casserole dish with lid (use aluminum foil if lid is not available)
Fork
Small mixinng bowl
Large Spoon

Preparation:

(1)Preheat oven to 325*.(2)Place flour,oregano,and salt and pepper in plastic food bag.Twist top, or zip it, and shake well to mix.(3)Cut stew meat into 1" cubes on cutting board, and toss in with the flour mixture. SHAKE WELL.(4)Melt butter in medium-sized skillet over medium-low heat. Add meat to skillet and cook for 5-8 minutes. Stir with a wooden spoonn occasionally so that meat browns evenly.(5)Remove skillet from heat and trasfer meat to casserle dish.(6)Wash and pare carrots and potatoes; peel onion. Cut each of carrots into 2" peices; cut potatoes into quarters. Chop onion into small peices.(7)Mix vegetables and meat in casserole dish with a FORK.(8)Stir together tomato soup and beef stock in a small bowl. Pour over meat and vegetables; mix well with a large spoon.(9)Place casserole dish dish in oven and cover with lid or aluminum foil (If using foil, cover tightly).(10)Bake for 2-2 1/2 HOURS, or until vegetables are tender when peirced a fork.