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Mushroom-Onion Beef Stew

Mushroom-Onion Beef Stew
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.
2 ServingsPrep: 15 min. Cook: 1-1/2 hours

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

  • 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
© Taste of Home 2013

2 of 2

Mushroom-Onion Beef Stew (continued)

Directions (continued)

  • and stir for 1-2 minutes or until thickened. Yield: 2 servings.
Nutrition Facts: 1 cup equals 533 calories, 26 g fat (6 g saturated fat), 106 mg cholesterol, 539 mg sodium, 26 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013