Recipe - French Beef Stew

3 sl Bacon; cut into pieces
2 pound Beef stew meat
1 cup Water
1 cup Dry red wine
1 Beef bouillon cube
2 Cloves garlic; chopped
1 tablespoon Instant minced onion
2 teaspoon Salt
One fourth teaspoon Thyme
1 Strip orange peel
18 small White onions; fresh or
canned
Three fourths pound Small mushrooms
2 tablespoon Cornstarch
2 tablespoon Water
1 pack (10oz) frozen peas
One half cup Pitted ripe olives; drained

Fry bacon until crisp in a large Dutch oven over medium high heat. Push
bacon bits to side of pan. Add stew meat and brown. Stir in water, wine,
bouillon cube, garlic, onion, salt, thyme and orange peel. Reduce heat to
low, cover and simmer for 1 hour or until meat is tender. In a covered
saucepan over high heat, cook onions in 1 inch of boiling, salted water for
10 minutes. Add mushrooms and cook 5 minutes longer. Drain. If using canned
onions, skip this step and cook mushrooms in a small amount of butter. In a
small bowl, mix cornstarch and water and add to stew. Heat to boiling,
stirring constantly, and continue cooking until thickened. Add onions,
mushrooms, peas and olives. Cover and heat for 10 minutes. Yield: 6 to 8
servings.

JUDY BURROW (MRS. LARRY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.