Rachel'S Beef Stew

• 3 slices bacon, cut into pieces
• 2 lb. beef stew meat
• 1 c. dry red wine + 2 c. water
• 2 bouillon cubes
• 2 garlic cloves, minced
• 1 Tbsp. instant minced onion
• 1 tsp. salt
• 1/4 tsp. thyme leaves
• 1 strip orange peel
• 18 small white onions
• 3/4 lb. small mushrooms
• 2 Tbsp. cornstarch
• 1 (10 oz.) pkg. frozen peas
• 1/2 c. pitted ripe black olives

1. In Dutch oven over medium-high heat, fry bacon until crisp. Push bacon bits to side of pan.
2. To drippings in pan, add stew meat and cook until well browned.
3. Stir in water, wine and next 6 ingredients.
4. Heat to boiling.
5. Reduce heat to low.
6. Cover and simmer 2 hours or until meat is fork-tender, stirring occasionally.
7. Later, in covered medium pan over high heat in about 1-inch boiling salted water, cook onions 10 minutes.
8. Add mushrooms.
9. Cook 5 more minutes; drain.

bacon, beef stew meat, red wine , bouillon cubes, garlic, onion, salt, thyme, orange peel, white onions, mushrooms, cornstarch, frozen peas, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013288 (may not work)