9 lb frozen mixed vegetables (corn, carrots, peas, and green beans)
Start by preheating the oven to 350 degrees.
Take flour, onion powder, garlic powder, and finely ground black pepper in a big zipper closed bag and shake well. Add beef stew meat to the mixed spices and shake well so that the meat gets a coating of spices.
Add 1 tablespoon vegetable oil to a Dutch oven placed over medium heat. Remove the beef from the bag and add to the pan. Keep the spice mixture left in the bag. Fry beef to brown on all sides and transfer to plate.
Heat 1 tablespoon vegetable oiling the Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes. Sprinkle the remaining spice mixture and cook for 2 minutes with continuous stirring. Now add oregano, basil, and marjoram and cook for 30 seconds. You need to continuously stir for 2 minutes and finally add the browned beef to the pan. Cover the pan and leave in the oven for 1 hour.
Add all the vegetables to the pot and place them back in the oven to cook for another 30 minutes. Once the stew is finely cooked remove it from the oven and serve with bread and butter.
To enjoy the best taste, make the stew 1 day ahead of serving it.