Trim excess fat from meat.
Combine 3 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper; coat meat with flour mixture.
In Dutch oven brown meat slowly on all sides in hot oil; drain off excess fat.
Add 1/4 cup water, celery seed, and oregano.
Cover tightly; simmer 1 1/2 hours.
Combine 1/2 cup water and orange juice concentrate; pour over meat.
Add potatoes and onions, pushing vegetables down into liquid.
Cover; simmer till meat and vegetables are tender, about 1 hour longer.
Transfer meat and vegetables to platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add enough water to juices to equal 1 1/4 cups.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Season with salt and pepper.