2-3 tbsp vegetable oil
2 lbs lean stewing beef
2 tsp salt
1 bay leaf
1/4 tsp dried thyme
1 can condensed beef broth
3 1/4 cups water, divided
4 medium carrots, sliced
2 medium potatoes, cubed
1/2 large onion, chopped
2 stalks celery, chopped
1/2 tsp pepper
1/2 cup frozen corn kernals
1/4 cup cornstarch
In large skillet, heat oil over medium heat. Add beef and brown well on all sides. Add salt, pepper, bay leaf, and thyme, along with the condensed beef broth and 3 cups of water.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add vegetables; simmer for about 30 minutes longer or until vegetables are tender. Combine cornstarch and 1/4 cup water; stir into stew and let simmer until thickened.
