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.
prep time
30 Min
cook time
2 Hr 40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 slices bacon, cut into pieces
- 2 pounds beef stew meat
- 1 cup dry red wine
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 tablespoon instant minced onion
- 1/4 teaspoon thyme leaves
- 1 - strip orange peel
- 18 small pearl onions
- 3/4 pound small mushrooms
- 2 tablespoons cornstarch
- 1 - 10-ounce package frozen peas
- 1/2 cup pitted ripe olives, drained
How To Make california beef stew
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Step 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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Step 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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Step 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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