2 1/2 lbs. lean boneless chuck steak, trimmed and cut into 1 inch cubes
1/2 c. all-purpose flour
Vegetable oil
3 med. onions, chopped
3 lg. carrots, scraped and cut into 2 inch pieces
3 med. potatoes, peeled and cubed
2 stalks celery, cut into 1 inch pieces
1 (17 oz.) can whole kernel corn, drained
1 (28 oz.) can whole tomatoes, undrained
1 clove garlic, minced
1 1/2 tsp. salt
1 tsp. pepper
1/4 tsp. ground oregano
1 1/2 c. water

Dredge meat in flour, and brown in small amount of vegetable oil in an 8 quart Dutch oven. Add remaining ingredients, cover and simmer 2 1/2 hours until vegetables are tender. Yield 8 servings.