1 Medium chopped onion
2 sliced celery stalks
2 sliced carrots
4 cups of chicken broth
2 cups cubed ham
1 cup frozen peas
2 tablespoons corn starch

Combine onion, carrots, celery, ham, seasonings, and broth into dutch oven. Cover and cook for about 20 minutes or until the carrots become tender. Stir in the peas.

Mix a cup of water and corn starch, then add to the stew. Stir until thickens.