California Beef Stew

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 6
• 3 slices bacon, diced
• 2 lbs beef, stewing, cut in 1 1/2 inch chunks (note we used tenderloin for the beef. crazy, yes)
• water
• 1 cup dry red wine, dry
• 1 beef bouillon cube, beef
• 2 garlic cloves, minced
• 1/2 small onion, minced
• 2 teaspoons salt
• 1/4 teaspoon thyme leaves
• 1 strip orange peel
• 18 small onions, , small
• 3/4 lb small mushroom, , small
• 2 tablespoons cornstarch
• 1 (10 ounce) package frozen green peas, green, frozen
• 1/2 cup black olives, black, pitted

Recipe

• 1 in 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
• 2 to drippings in pan, add stew meat and cook until well browned.
• 3 stir in one cup water, wine and next six ingredients; heat to boiling.
• 4 reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
• 5 meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
• 6 blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
• 7 add onions, mushrooms, frozen peas and olives and cover.
• 8 cook 10 minutes or until peas are fork tender.
• 9 serve and enjoy!