French Beef Stew

• 3 bacon slices, cut in pieces
• 2 lb. beef stew meat, cut in bite size pieces
• 1 c. dry red wine
• 1 bouillon cube
• 2 garlic cloves, chopped
• 1 Tbsp. instant minced onion
• 2 tsp. salt
• 1/4 tsp. thyme
• 18 small white onions
• mushrooms (optional)
• 2 Tbsp. cornstarch
• 1 (10 oz.) frozen peas
• 1/2 c. pitted ripe olives

1. In large Dutch oven over medium heat, fry bacon until crisp; push to one side of pan.
2. Add stew meat to pan and brown.
3. Stir in one cup water, wine, bouillon cube, garlic, instant onion, salt and thyme.
4. Reduce heat to low; cover and simmer 1 hour until meat is fork-tender.
5. In covered saucepan over high heat in 1 inch of boiling water, cook onions ten minutes.
6. Add mushrooms.
7. Cook five minutes more and drain.
8. In bowl mix cornstarch and 2 tablespoons water.
9. Stir into stew.
10. Heat to boiling, stirring until thickened. Add onions, mushrooms, peas and olives.
11. Cover and cook 10 minutes or until peas are tender.
12. Serve over rice.
13. Yields 6 to 8 servings.

bacon, beef stew meat, red wine, bouillon cube, garlic, onion, salt, thyme, white onions, mushrooms, cornstarch, frozen peas, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789821 (may not work)