Coat beef cubes with mixture of flour, salt and pepper. In 5-quart Dutch oven, brown meat in oil. Stir in water, bouillon cubes and bay leaf; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
Remove bay leaf. Add potato slices, contents of seasoning mix envelope, carrots, onions and green beans; simmer covered for 20 to 30 minutes or until potatoes are tender. Season to taste. Garnish with fresh parsley.
MICROWAVE DIRECTIONS: Coat meat as above. In 5-quart microwave-safe Dutch oven, microwave oil on HIGH for 2 minutes. Add coated beef cubes and microwave on HIGH for 10 to 13 minutes or until sides are no longer pink, stirring to cook all sides.
Stir in very hot water, bouillon, carrots and bay leaf. Microwave on HIGH for 15 minutes. Remove bay leaf.
Sprinkle contents of seasoning mix envelope over mixture; blend well. Stir in onions, potato slices and green beans; microwave on HIGH for 25 to 35 minutes or until potatoes are tender, stirring occasionally.
