 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
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. 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 |
Directions:
1. 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.
2. 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. Yield: 2 servings.
|
|