MUSHROOM-ONION BEEF STEW

Mushroom-Onion Beef Stew image

I've noticed that when I make this dish for friends, they always ask me when I'm going to invite them back for more.

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 13

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Ingredients

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

Steps:

In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, 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. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 533 calories, Fat 26g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 539mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 38g protein.