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.
Provided by Carol Davis
Categories Beef
Time 3h10m
Number Of Ingredients 13
Steps:
- 1. In 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.
- 2. Meanwhile, 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.
- 3. In 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.
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