California Beef Stew

Ingredients

• 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 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

1. 1

   In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.

2. 2

   To drippings in pan, add stew meat and cook until well browned.

3. 3

   Stir in one cup water, wine and next six ingredients; heat to boiling.

4. 4

   Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.

5. 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. 6

   Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.

7. 7

   Add onions, mushrooms, frozen peas and olives and cover.

8. 8

   Cook 10 minutes or until peas are fork tender.

9. 9

   Serve and enjoy!