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Mushroom-Onion Beef Stew




Source of Recipe


unknown


List of Ingredients




3/4 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons vegetable 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



Recipe



In a large saucepan, brown meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine or additional broth, 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.

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. In a bowl, combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.