2 thin strips orange peel (about 3 inches x 1/4 inch each)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 pound small fresh mushrooms
1 cup frozen pearl onions, thawed
1/2 cup frozen peas, thawed
2 teaspoons cornstarch
2 tablespoons water
In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel.
Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.