Lamb Stew

1-2 lb Stew Meat cubed (lamb or other meat works)
3 T. flour or thickener
1 large onion chopped
2 T. Oil or butter to cover bottom of pan
1 lb cubed carrots
8 small potatoes cubed
2 qt. Beef Broth (I make mine just like my Chicken Broth, below, just use beef bones/parts instead)
10 oz fresh or frozen corn
10 oz fresh or frozen green beans
10 oz fresh or frozen green peas

Dust cubed meat with thickener. Heat large pot and add in oil/butter, then onion and floured meat. Brown then add in carrots and potatoes. Cover with beef broth and simmer and stir occasionally until broth thickens and carrots and potatoes have cooked through. Add corn, green beans, and peas. Simmer on low until remaining veggies are cooked. Use leftovers in pot pie recipe above.