In a bag combine flour, salt & pepper, add meat and toss until well coated. In Dutch Oven heat oil over medium high heat. Add meat and brown in serveral batches, set aside. Stir broth into drippings in Dutch Oven, scraping up brown bits from bottom. Return meat to pot.

Add water, red wine, tomatoe liquid, marjoram and remaining flour mixture. Bring to a boil and stir, reduce heat, cover and simmer 1 1/2 hrs. Add carrots, onions, potatoes and tomatoes. Cook uncovered 30 min, stirring occasionally. Add green beans and cook 15 min. more, stirring to seperate beans. Serves 6. Thanks to Melinda Sharrit.