Preheat oven to 325°F. In an oven-going 4- to 5-qt. Dutch oven heat oil over medium-high. Add half of the meat; cook and stir until browned. Remove from pan. Add remaining meat and the onions; cook and stir until meat is browned. Return all of the meat to pan.
Set aside 1/2 cup of the broth. Add remaining broth and next four ingredients (though salt) to meat mixture in Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake 1 hour.
In a small bowl whisk together flour and 1/2 cup reserved broth; stir into meat mixture. Stir in corn, potatoes, and beans. Bake, covered, 1 hour more or until meat and vegetables are tender.