Oven-Baked Pork Stew

• 1-1/2 pounds pork or beef stew meat, cut into 3/4-inch cubes
• 1 tablespoon cooking oil
• 3 cups beef broth
• 1/2 pound pearl onions or 2 cups frozen whole small onions
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1-1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon garlic powder
• 1/2 cup cold water
• 1/4 cup all-purpose flour
• 4 medium potatoes, cut into 1-inch pieces (4 cups)
• 4 medium carrots, cut into 1-inch pieces (1-1/2 cups)
• 1 cup fresh or frozen cut green beans

1. In a Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Return all meat to pan. Stir in beef broth, onions, oregano, marjoram, lemon-pepper seasoning, and garlic powder. Bring to boiling. Remove from heat. Cover tightly and bake in a 325 degree F. oven for 45 minutes.
2. Combine water and flour; stir into stew. Stir in potatoes, carrots, and green beans. Bake, covered, for 1-1/4 hours more or until meat and vegetables are tender and mixture is thickened

pork, cooking oil, beef broth, onions, fresh oregano, fresh marjoram, lemonpepper seasoning, garlic, cold water, allpurpose, potatoes, carrots, green beans

Taken from www.epicurious.com/recipes/member/views/oven-baked-pork-stew-1223881 (may not work)