3-4 tbsp. flour
Salt & pepper
2-3 tbsp. butter
6 med. potatoes
1 can (10 1/4 oz.) tomato soup
1 can (10 1/4 oz.) beef consomme
1/2 tsp. crushed oregano
2 lb. beef round steak or stew meat
6 med. carrots
1 sm. onion

Preheat oven to 325 degrees. Place flour, oregano, salt and pepper in plastic food bag. Twist top and shake to mix. Cut stew meat into 1 inch cubes on cutting board. Toss meat cubes in bag with flour mixture.

Melt butter in medium-sized skillet over medium heat. Add meat to skillet and cook for 5 minutes. Stir with a wooden spoon occasionally so meat browns evenly.

Remove skillet from heat and transfer meat to casserole dish. Wash and pare carrots and potatoes. Peel onion. Cut each carrot into 2 inch pieces and cut potato into quarters. Chop onion into small pieces. Mix vegetables and meat in casserole dish with a fork. Stir together the soup and consomme, then pour over meat and vegetables, mixing well. Place in oven and cover with a lid or aluminum foil. Bake for 2-2 1/2 hours or until vegetables are tender when pierces with a fork.