1 lb. stew meat, cut in 3/4 inch pieces
2 tbsp. flour
1/2 onion, chopped
2 tbsp. oil
1/4 tsp. salt
Dash pepper
1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. water
1 c. carrot chunks
1 c. potatoes
1 tbsp. flour
2/3 c. undiluted Carnation evaporated milk
3/4 c. frozen green beans
1 c. cauliflowerettes

Coat meat with 2 tablespoons flour; brown meat and onions in hot oil. Stir in salt, pepper, soup and water. Transfer from skillet to 1 1/2 quart fondue covered round casserole or large bowl. Bake covered for 1 hour at 325 degrees. Stir in potatoes and carrots; replace cover and bake 30 minutes longer. Combine 1 tablespoon flour and evaporated milk; stir until smooth. Stir milk mixture and beans into stew. Top with cauliflower, pushing it into liquid. Replace cover and bake 60 minutes longer or until cauliflower is done. Stir before serving.