3 slices bacon, cut into pieces
2 lbs. beef round or stew meat cut into 1 1/2 inch chunks
1 c. dry red wine
1 beef bouillon cube
2 garlic cloves, chopped
1 tbsp. instant minced onion
2 tsp. salt
1 strip orange peel
18 sm. white onions
3/4 lb. sm. fresh mushrooms
2 tbsp. cornstarch
1 (10 oz.) pkg. frozen peas
1/2 c. pitted ripe olives, drained and sliced

In large Dutch oven, saute bacon; add meat and brown well. Stir in 1 cup water and next 7 ingredients. Cover, simmer for 1 hour or until meat is fork tender.

In covered saucepan, cook onions 10 minutes in 1 inch boiling water; add mushrooms and continue cooking 5 more minutes. Drain vegetables and add to meat mixture. Mix cornstarch and 2 tablespoons water; add to stew, stirring until thickened. Garnish with olives. Serves 6-8.