3 bacon slices, cut into pieces
2 lbs. beef stew meat
1 c. dry red wine and 1 c. water
1 bouillon cube
2 garlic cloves, minced
1 tbsp. instant minced onion
2 tsp. salt
1/4 tsp. thyme leaves
1 strip orange peel
18 small white onions
3/4 lb. small mushrooms
2 tbsp. cornstarch
1 (10 oz.) pkg. frozen peas
1/2 c. pitted ripe olives

In Dutch oven, fry bacon until crisp. Push to side and add beef and brown. Stir in wine, water, bouillon cubes, garlic, onion, salt, thyme, and orange peel. Simmer 2 to 2 1/2 hours until beef is tender and onions and mushrooms. Cook 15 minutes more. Mix cornstarch with 3 tablespoons water. Stir into stew. Cook until thickened. Add peas and olives and cook 10 minutes. Makes 6-8 servings.