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French beef stew

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Ingredients/Components

salt - 2 tsp
cornstarch - 2 Tbsp
frozen peas - 1 (10
dry red wine - 1 c
pitted ripe olives - 1/2 c
instant minced onion - 1 Tbsp
bouillon cube - 1 item
thyme - 1/4 tsp
mushrooms optional - 1 item
garlic cloves, chopped - 2 item
small white onions - 18 item
beef stew meat, cut in bite size pieces - 2 lb
bacon slices, cut in pieces - 3 item

How to make french beef stew:

In large Dutch oven over medium heat, fry bacon until crisp; push to one side of pan. Add stew meat to pan and brown. Stir in one cup water, wine, bouillon cube, garlic, instant onion, salt and thyme. Reduce heat to low; cover and simmer 1 hour until meat is fork-tender. In covered saucepan over high heat in 1 inch of boiling water, cook onions ten minutes. Add mushrooms. Cook five minutes more and drain. In bowl mix cornstarch and 2 tablespoons water. Stir into stew. Heat to boiling, stirring until thickened. Add onions, mushrooms, peas and olives. Cover and cook 10 minutes or until peas are tender. Serve over rice. Yields 6 to 8 servings.

Recipe categories: Main dish, Beef, Stew.

Rating:

3.3

Average rating: 3.3, total votes: 7

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