1 lb. ground beef
1/2 c. chopped onion
2 med. potatoes, peeled & cubed
2 carrots, cut up
1 1/2-2 c. peas
2 tsp. instant beef bouillon granules or 2 cubes of chicken bouillon
2 1/2 c. milk
3 tbsp. flour
1 1/2 c. shredded American cheese or 4-5 slices

In a 3 quart saucepan brown beef and onion. Drain off fat. Add potatoes, carrots and peas, bouillon cubes or granules, 1 1/2 cups water or more until it covers vegetables, 1/4 teaspoon salt, 1/8 teaspoon pepper. Cover and simmer 10-15 minutes or until vegetables are tender. (I usually cook this a little while before adding the peas.)

Blend 1/2 cup of the milk with the flour. Add to saucepan along with remaining milk. You may like to add a little more milk. Cook and stir until thick and bubbly. Add cheese, heat and stir until cheese melts.