California Beef Stew

Carol Davis

By
@FadingParadise

Pinched from The Good Housekeeping Cookbook given to me by my Mom in 1974. I've modified it to make it healthier.

For a house with kids I would recommend cutting the stew meat smaller and only using 1lb.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

2 Hr 40 Min

Method:

Stove Top

Ingredients

3 slice
bacon, cut into pieces
2 lb
beef stew meat
1 c
dry red wine
1 c
beef broth
2 clove
garlic, minced
1 Tbsp
instant minced onion
1/4 tsp
thyme leaves
1
strip orange peel
18 small
pearl onions
3/4 lb
small mushrooms
2 Tbsp
cornstarch
1
10-ounce package frozen peas
1/2 c
pitted ripe olives, drained

Directions Step-By-Step

1
In large Dutch oven over medium-high heat, fry bacon until crisp; push bacon bits to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in wine, broth and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 2-1/2 hours or until meat is fork-tender, stirring occasionally.
2
Meanwhile, in covered, medium saucepan over high heat, in about 1 inch boiling salted water, cook onions 10 minutes; add mushrooms; cook 5 more minutes; drain.
3
In small bowl, mix cornstarch and 3 tablespoons water until blended; stir into stew and cook over medium heat, stirring constantly, until mixture is thickened. Add onions and mushrooms, frozen peas and olives; cover and cook 10 minutes or until peas are fork-tender.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American