1 1/2 lb. stew meat
1 c. chopped onion
2 tbsp. oil
2 tbsp. butter
2 c. water
1 beef bouillon cube
3/4 cup beef stock
2 tbsp. salt
1 tbsp. pepper
1 tbsp. thyme
2 or 3 bay leaves
7 carrots, sliced
6 potatoes, diced
1/2 pkg. frozen green peas
1 1/2 c. sliced fresh mushrooms

Brown meat in oil. Place in crock pot. Saute onion in butter and add to meat. Dissolve bouillon in 2 cups water and pour over meat. Add salt, pepper, thyme, by leaves, beef stock and toss all ingredients together. Add carrots and potatoes. Cook on high for 3 to 4 hours. Mix 3 tablespoons corn starch in 1/2 cup water. Pour into stew and cook uncovered until thickened. Put in mushrooms and peas about 20 minutes before serving.