California Beef Stew

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make California Beef Stew

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.

Printable Recipe Card

About California Beef Stew

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




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