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.
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. Makes 6 servings.