Name: Mushroom-Onion Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Onion Beef Stew

1. 3/4 pound beef stew meat, cut into 3/4-inch cubes -

2. 2 tablespoons canola oil, divided -

3. 1 garlic clove, minced -

4. 1/4 cup beef broth -

5. 1/2 cup red wine or additional beef broth -

6. 2 thin strips orange peel (about 3 inches x 1/4 inch each) -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon dried thyme -

9. 1/4 pound small fresh mushrooms -

10. 1 cup frozen pearl onions, thawed -

11. 1/2 cup frozen peas, thawed -

12. 2 teaspoons cornstarch -

13. 2 tablespoons water -

How to cook deliciously - Mushroom-Onion Beef Stew

1. Stage

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. Stage

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.