French Beef Stew

• 3 slices bacon, cut into pieces
• 1 c. dry red wine
• 2 cloves garlic, chopped
• 2 tsp. salt
• 1 strip orange peel
• 3/4 lb. small mushrooms
• 10 oz. pkg. frozen peas
• 2 lb. stew beef, cut into 1 1/2-inch chunks
• 1 bouillon cube
• 1 Tbsp. minced onion
• 1/4 tsp. thyme
• 18 small white onions
• 2 Tbsp. cornstarch
• 1/2 c. pitted ripe olives, drained

1. About 2 1/2 hours before serving, in large Dutch oven over medium heat, fry bacon until crisp.
2. Push to side of pan.
3. Add meat and brown.
4. Stir in 1 cup water, wine, bouillon cube, garlic, onion, salt, thyme and orange peel.
5. Reduce heat to low and cover. Simmer for 2 hours or until meat is fork-tender.
6. Serves 6 to 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064813 (may not work)