Big Piney Stew

3 lbs. beef
1 lb. green beans
6 red potatoes quartered
1/2 cup flour
1 red onion sliced
2 T. oregano
Water
4 cloves of garlic dices
1 T. Salt
2 11 oz cans of tomato juice
1 lb. carrots cut in pieces
1/4 cup olive oil

Cut beef into 1 inch cubes and brown in dutch oven. Add tomato juice, green beans, carrots, potatoes and onions, top with salt and pepper. Add enough water to cover contents. Allow to cook for 1 to 1 1/2 hours or until veggies and meat are tender. In a cup mix the flour with the hot liquid from the oven until the flour has dissolved. Pour mixture in the oven and stir. If you like a thicker stew, add more flour. Serves 4 to 6 people. (for a 6 qt. dutch oven, place 9 coals on bottom and 15 coals on top)