Mushroom-Onion Beef Stew

• 3/4 pound beef stew meat, cut into 3/4-inch cubes
• 2 tablespoons canola oil, divided
• 1 garlic clove, minced
• 1/4 cup beef broth
• 1/2 cup red wine or additional beef broth
• 2 thin strips orange peel (about 3 inches x 1/4 inch each)
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 pound small fresh mushrooms
• 1 cup frozen pearl onions, thawed
• 1/2 cup frozen peas, thawed
• 2 teaspoons cornstarch
• 2 tablespoons water

1. In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel.
2. Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

meat, canola oil, garlic, beef broth, red wine, thin strips orange peel, salt, thyme, mushrooms, frozen pearl onions, frozen peas, cornstarch, water

Taken from www.tasteofhome.com/recipes/mushroom-onion-beef-stew/ (may not work)