Recipe by PJ Funnybunny
My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.
- 3 slices bacon, diced
- 2 lbs beef, stewing, cut in 1 1/2 inch chunks (note We used tenderloin for the beef. crazy, yes)
- 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 white onions, white, small
- 3⁄4 lb small white mushroom, white, small
- 2 tablespoons cornstarch
- 1 (10 ounce) package frozen green peas, green, frozen
- 1⁄2 cup black olives, black, pitted
Directions See How It's Made
- In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
- To drippings in pan, add stew meat and cook until well browned.
- Stir in one cup water, wine and next six ingredients; heat to boiling.
- Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
- 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.
- Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
- Add onions, mushrooms, frozen peas and olives and cover.
- Cook 10 minutes or until peas are fork tender.
- Serve and enjoy!