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Place the flour in a resealable plastic bag. Add the beef stew meat cubes, a few at a time, shaking to coat completely.
In a large saucepan or Dutch oven, brown the meat in hot oil; drain any excess fat.
Stir in the vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring the mixture to boiling and reduce the heat. Simmer, covered, for 1 to 1 ¼ hours or until the meat is nearly tender.
Stir in the potato, green beans, corn, and carrots. Return to boiling and reduce the heat. Simmer, covered, for about 30 minutes more or until the meat and vegetables are tender.
Discard the bay leaf. This beef stew recipe makes 5 servings (about 7 cups).
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