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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	3	slices		350.28	1.0752	10.6008	33.3396
beef stew meat	2	pounds		898.1139999999999	71.2141	40.0069	50.1674
red wine	1	cup		-	-	-	-
beef bouillon	1	cube		-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
salt	2	teaspoons		-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
orange peel	strip			0.0	0.0	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0
pearl onion	1 1/2	cups	pickled drained	302.6007	0.0	67.3202	1.7
button mushroom	3/4	pound halved		302.6007	0.0	67.3202	1.7
black olive	1/2	cup	pitted	302.6007	0.0	67.3202	1.7
green pea	1	package	thawed drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.