Ingredients
3/4 pound beef stew meat, cut into 3/4-inch cubes2 tablespoons canola oil, divided1 garlic clove, minced1/4 cup beef broth1/2 cup red wine or additional beef broth2 thin strips orange peel (about 3 inches x 1/4 inch each)1/4 teaspoon salt1/4 teaspoon dried thyme1/4 pound small fresh mushrooms1 cup frozen pearl onions, thawed1/2 cup frozen peas, thawed2 teaspoons cornstarch2 tablespoons water
Preparation
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 and stir for 1-2 minutes or until thickened.
