3 lb. stew beef
1/2 c. flour
1 lg. onion, sliced
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 cans cream of mushroom soup
4 c. cauliflower florets
1 c. water
6 lg. carrots, cut in chunks
2 tbsp. flour
1 c. evaporated milk
1 (9 oz.) pkg. frozen green beans

Coat meat with 1/2 cup flour. Brown meat and onion in hot vegetable oil in oven. Stir in salt and pepper then soup and water. Bake covered at 350 degrees for 1 hour. Add carrots; recover and bake another 30 minutes. Combine 2 tablespoons flour and milk; stir until smooth. Stir milk mixture and green beans into stew. Top with cauliflower florets. Replace cover and bake 30 minutes longer or until cauliflower is done.