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Name: French Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 1 c Dry Red Wine; 1/4 ts Thyme; 1 c Water; 3/4 lb Small mushrooms; 2 tb Water; 3 sl Bacon; cut into pieces; 1 pk (10-oz) frozen peas; 18 sm White onions; fresh or; 1 tb Instant minced onion; 2 Garlic chopped; 1 Beef bouillon cube; 1 Strip orange peel; 1/2 c Pitted ripe olives; drained; 2 ts Salt; 2 tb Cornstarch; 2 lb Beef stew meat

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INGREDIENTS

1 c Dry Red Wine
1/4 ts Thyme
1 c Water
3/4 lb Small mushrooms
2 tb Water
3 sl Bacon; cut into pieces
1 pk (10-oz) frozen peas
18 sm White onions; fresh or
1 tb Instant minced onion
2 Garlic ; chopped
1 Beef bouillon cube
1 Strip orange peel
1/2 c Pitted ripe olives; drained
2 ts Salt
2 tb Cornstarch
2 lb Beef stew meat

Servings

INSTRUCTIONS

Fry bacon until crisp in a large Dutch oven over medium high heat. Push bacon bits to side of pan. Add stew meat and brown. Stir in water, wine, bouillon cube, garlic, onion, salt, thyme and orange peel. Reduce heat to low, cover and simmer for 1 hour or until meat is tender. In a covered saucepan over high heat, cook onions in 1 inch of boiling, salted water for 10 minutes. Add mushrooms and cook 5 minutes longer. Drain. If using canned onions, skip this step and cook mushrooms in a small amount of butter. In a small bowl, mix cornstarch and water and add to stew. Heat to boiling, stirring constantly, and continue cooking until thickened. Add onions, mushrooms, peas and olives. Cover and heat for 10 minutes. Yield: 6 to 8 servings. JUDY BURROW (MRS. LARRY) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

NOTES

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French Beef Stew

1 c Dry Red Wine
1/4 ts Thyme
1 c Water
3/4 lb Small mushrooms
2 tb Water
3 sl Bacon; cut into pieces
1 pk (10-oz) frozen peas
18 sm White onions; fresh or
1 tb Instant minced onion
2 Garlic chopped
1 Beef bouillon cube
1 Strip orange peel
1/2 c Pitted ripe olives; drained
2 ts Salt
2 tb Cornstarch
2 lb Beef stew meat

Fry bacon until crisp in a large Dutch oven over medium high heat. Push  bacon bits to side of pan. Add stew meat and brown. Stir in water, wine,  bouillon cube, garlic, onion, salt, thyme and orange peel. Reduce heat to  low, cover and simmer for 1 hour or until meat is tender. In a covered  saucepan over high heat, cook onions in 1 inch of boiling, salted water for  10 minutes. Add mushrooms and cook 5 minutes longer. Drain. If using canned  onions, skip this step and cook mushrooms in a small amount of butter. In a  small bowl, mix cornstarch and water and add to stew. Heat to boiling,  stirring constantly, and continue cooking until thickened. Add onions,  mushrooms, peas and olives. Cover and heat for 10 minutes. Yield: 6 to 8  servings.    JUDY BURROW (MRS. LARRY)    From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior  League.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 6 Servings

Calories: 441
Calories from Fat: 266 (60%)

Amt Per Serving		% DV

	Total Fat 29.6g	39 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 1.2g
Cholesterol 107.4mg		33 %
Sodium 116.3mg		4 %
Potassium 759.5mg		20 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 6.4g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 441

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