california beef stew
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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yield
6 -8
prep time
30 Min
cook time
2 Hr 40 Min
method
Stove Top
Ingredients For california beef stew
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3 slicebacon, cut into pieces
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2 lbbeef stew meat
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1 cdry red wine
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1 cbeef broth
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2 clovegarlic, minced
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1 Tbspinstant minced onion
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1/4 tspthyme leaves
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1strip orange peel
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18 smpearl onions
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3/4 lbsmall mushrooms
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2 Tbspcornstarch
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110-ounce package frozen peas
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1/2 cpitted ripe olives, drained
How To Make california beef stew
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1In 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.
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2Meanwhile, 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.
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3In 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.
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