Ingredients1 h 30 m servings 564 cals
- Place bacon strips in a stock pot or Dutch oven over medium heat. Cook until browned and crisp. Set bacon aside, and brown the beef cubes in bacon fat. Gradually stir in the wine, scraping up any browned bits as you stir. Dissolve the bouillon cube in boiling water, and pour into the pan. Add garlic, thyme, minced onion, salt and orange peel. Reduce heat to low, cover, and simmer for one hour, until meat is tender.
- 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.
Per Serving: 564 calories; 37.1 g fat; 15.6 g carbohydrates; 34.2 g protein; 111 mg cholesterol; 1471 mg sodium. Full nutrition
ReviewsRead all reviews 5
Not special but easy. I let it simmer about an hour and a half for more tender meat.
This was good. Unlike any stew I have ever eaten. My family loves soup, and stews so I will be making this again.
This was a delicious weeknight meal. I loved the onions, found them jarred in the canned veggie section. They hold their shape nicely in the stew. I omitted the bacon, and just browned the me...
This was SO good! I'm rating it 5 stars because the overall flavor ended up incredible. We both gobbled it up. I did edit the recipe: I ended up dicing and keeping the bacon inside the recipe. I...