california beef stew
Pinched from The Good Housekeeping Cookbook given to me by my Mom in 1974. I've modified it to make it healthier. For a house with kids I would recommend cutting the stew meat smaller and only using 1lb.
yield
6 -8
prep time
30 Min
cook time
2 Hr 40 Min
method
Stove Top
Ingredients For california beef stew
-
3 slicebacon, cut into pieces
-
2 lbbeef stew meat
-
1 cdry red wine
-
1 cbeef broth
-
2 clovegarlic, minced
-
1 Tbspinstant minced onion
-
1/4 tspthyme leaves
-
1strip orange peel
-
18 smpearl onions
-
3/4 lbsmall mushrooms
-
2 Tbspcornstarch
-
110-ounce package frozen peas
-
1/2 cpitted ripe olives, drained
How To Make california beef stew
-
1In large Dutch oven over medium-high heat, fry bacon until crisp; push bacon bits to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in wine, broth and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 2-1/2 hours or until meat is fork-tender, stirring occasionally.
-
2Meanwhile, in covered, medium saucepan over high heat, in about 1 inch boiling salted water, cook onions 10 minutes; add mushrooms; cook 5 more minutes; drain.
-
3In small bowl, mix cornstarch and 3 tablespoons water until blended; stir into stew and cook over medium heat, stirring constantly, until mixture is thickened. Add onions and mushrooms, frozen peas and olives; cover and cook 10 minutes or until peas are fork-tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT