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In a skillet over medium heat, melt butter.
Add beef cubes and sauté until browned on all sides.
Transfer beef to slow cooker set to low. Add 2 cups of beef broth, bouillon, potatoes, carrots, and corn. Stir to combine.
Cook on low for 6 hours.
Add the remaining 2 cups of beef broth.
In a small bowl, combine corn starch and milk. Slowly add this mixture to the slow cooker, stirring constantly. The mixture will thicken.
Add frozen peas, salt, pepper, and oregano and replace the lid and cook for an additional 30 minutes.
Season with salt and pepper.
Serve with biscuits.