French Beef Stew Deluxe

Directions

1. In large Dutch oven over medium-high heat, fry bacon until crisp; push bacon bits to side of pan. Add meat to pan and brown. Stir in 1 cup water, wine, bouillon cube, garlic, minced onion, salt, thyme and orange peel. Reduce heat to low; cover and simmer one hour or until meat is tender.
2. In covered medium saucepan over high heat, in about 1 inch salted water, cook onions 10 minutes; add mushrooms and continue cooking 5 more minutes; drain.
3. In small bowl, mix cornstarch and 2 tablespoons water; stir into stew; heat to boiling, stirring constantly until thickened. Add onions, mushrooms, peas and olives; cover and cook 10 minutes or until peas are tender.