Beef Stew

Ingredients

• 2 pounds stew meat in 2 inch cubes ((like chuck roast))
• 1 1/2 cups flour ((for dredging))
• 2 tablespoons olive or vegetable oil
• 1 large sweet yellow onion, cut in 2 inch pieces
• 2 large Idaho potatoes, peeled and cut into 2 inch cubes
• 2 cups baby carrots ((or regular carrots cut into 2 inch lengths)
• 1 1/2 cups corn ((fresh, frozen or canned))
• 1 1/2 cups peas ((canned or frozen))
• 1 packet French's Onion Soup dry mix
• 1/2 teaspoon fresh or dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups water
• beef bouillon ((optional, for added flavor. I prefer Superior Touch Better Than Bouillon Beef Base))