Country Style Beef Stew

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.

Wild Rice & Mushroom Soup?

Please don't let the picture fool you, this tastes a lot better than it looks. And it was supposed to be a soup, but ended up being quite thick, so not sure, maybe its a stew? I guess if you shortened the simmering time it wouldn't end up being quite so thick.

1/2 cup butter
1/2 cup onions, chopped
3/4 cup celery, chopped
1/2 cup carrots, chopped
1/2 green pepper, chopped
1 1/2 cups fresh mushrooms, sliced
2/3 cup corn
1/2 cup flour
5 cups chicken broth
1 1/2 cups cooked chicken, cubed
1 1/2 cups wild rice (or wild rice blend), uncooked
1 tsp salt
1 tsp pepper
3/4 tsp thyme
3/4 tsp dry mustard powder
3/4 tsp curry powder
1/2 tbsp dry parsley
1 1/2 cups cream (I just used 1% milk cause that's what I had and it worked fine!)

Melt butter over medium heat in soup pot. Stir in the onions, celery, carrots and green pepper and saute a few minutes until tender crisp. Add mushrooms, corn and flour. Stir until well combined. Add the chicken broth and bring to a boil, stirring constantly. Stir in the chicken, wild rice, all the seasonings and the cream/milk. Simmer until done, stirring occasionally, about 2 hours (or less if you don't want it too thick).

*Adapted from http://www.mennonitegirlscancook.ca/2013/10/wild-rice-blend-soup.html