3 slices bacon
2 pounds beef stew meat
1 cup dry red wine
1 cube beef bouillon
1 cup boiling water
2 cloves garlic, crushed
1 tsp dried minced onion
2 tsp salt
1/4 teaspoon dried thyme
strip of orange peel
2 tbsp cornstarch
2 tbsp cold water
1 1/2 cups pickled pearl onions, drained
3/4 pound fresh button mushrooms, halved
1/2 cup pitted black olives
1 (10 ounce) package frozen green peas, thawed and drained
Place bacon in a stock pot over medium heat. Cook until browned and crisp. Set aside.
Brown the beef cubes in bacon the fat.
Gradually stir in the wine.
Dissolve the bouillon cube in boiling water according to directions, and pour into the pan.
Add garlic, thyme, minced onion, salt and orange peel.
Reduce heat to low, cover, and simmer for one hour or until meat is tender.
Dissolve cornstarch in the 2 tbsp of cold water, and pour into the soup.
When soup has thickened, add the peas, onions, olives and mushrooms.
Cook until all ingredients have heated.
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