Classic vegetable and beef stew

1 tablespoon extra virgin olive oil
1 Spanish onion, chopped
4 cloves crushed garlic
1 pound lean beef stew meat
Salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
1 cup finely chopped carrots
3 tablespoons white whole-wheat flour
3 cups vegetable broth
1 can diced tomatoes
1 teaspoon balsamic vinegar
2 tablespoons orange juice concentrate
4 fresh thyme sprigs, tied with kitchen twine
8 ounces sliced button mushrooms
1^1/2 cups frozen lima beans, thawed to room temperature
1^1/2 cups frozen corn kernels, thawed to room temperature

1. Heat olive oil in a large saucepan over medium-high heat. Add the onion and crushed garlic; sauté for 5-6 minutes. Season beef with salt, pepper and garlic powder. Add beef to the saucepan and cook 4-5 minutes or until mostly cooked through. Add carrots and cook an additional 3-4 minutes. Stir in flour and cook for 1 minute.

2. Add the vegetable broth, diced tomatoes, balsamic vinegar, orange juice concentrate, button mushrooms, and thyme sprigs. Cover and simmer for 15 minutes.

3. Add lima beans and corn. Cook, uncovered for an additional 5 minutes.