California Beef Stew - cooking recipe

Ingredients

3 slices bacon, diced
2 lbs beef, stewing, cut in 1 1/2 inch chunks (note We used tenderloin for the beef. crazy, yes)
water
1 cup dry red wine, dry
1 beef bouillon cube, beef
2 garlic cloves, minced
1/2 small onion, minced
2 teaspoons salt
1/4 teaspoon thyme leaves
1 strip orange peel
18 small white onions, white, small
3/4 lb small white mushroom, white, small
2 tablespoons cornstarch
1 (10 ounce) package frozen green peas, green, frozen
1/2 cup black olives, black, pitted

Preparation

In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
To drippings in pan, add stew meat and cook until well browned.
Stir in one cup water, wine and next six ingredients; heat to boiling.
Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
Add onions, mushrooms, frozen peas and olives and cover.
Cook 10 minutes or until peas are fork tender.
Serve and enjoy!