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| Deluxe French Beef Stew |
"Definitely one of a kind elements of bacon, black olives, small white onions, mushrooms, garlic, thyme, orange peel, red wine and green peas provide this stew a awesome savory flavor."
Ingredients :
- 3 slices bacon
- 2 pounds pork stew meat
- 1 cup dry crimson wine
- 1 cube pork bouillon
- 1 cup boiling water
- 2 cloves garlic, overwhelmed
- 1 tablespoon dried minced onion
- 2 teaspoons salt
- 1/4 teaspoon dried thyme
- strip of orange peel
- 2 tablespoons cornstarch
- 2 tablespoons bloodless water
- 1 half of cups pickled pearl onions, drained
- three/four pound fresh button mushrooms, halved
- half cup pitted black olives
- 1 (10 ounce) package deal frozen green peas, thawed and tired
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H30M |
- Place bacon strips in a stock pot or Dutch oven over medium heat. Cook till browned and crisp. Set bacon apart, and brown the pork cubes in bacon fats. Gradually stir in the wine, scraping up any browned bits as you stir. Dissolve the bouillon dice in boiling water, and pour into the pan. Add garlic, thyme, minced onion, salt and orange peel. Reduce warmth to low, cowl, and simmer for one hour, until meat is gentle.
- Dissolve cornstarch in cold water, and pour into the soup. When soup has thickened, add the peas, onions, olives and mushrooms. Cook until heated through, and serve.
Notes :
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