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Bistro Burgundy Stew

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  Sirloin beef 1 Pound, cut into 1/2 inch pieces
  All purpose flour 3 Tablespoon
  Bacon slices 6 , cut into 1-inch pieces
  Garlic 2 Clove (10 gm), pressed
  Carrots 3 , peeled and cut into 1-inch pieces
  Burgundy/Dry red wine 3⁄4 Cup (12 tbs)
  Mushrooms 12 Small
  Scallions 1 1⁄2 Cup (24 tbs), cut into 1 1/2-inch pieces

Coat beef with flour; set aside.
In large skillet, over medium heat, cook bacon just until done; pour off excess fat.
Add beef and garlic; cook until browned.
Stir in carrots, wine and mustard; cover.
Simmer 30 minutes or until carrots are tender, stirring occasionally.
Stir in mushrooms and scallions; cook 10 minutes more, stirring occasionally.
Garnish as desired.

Recipe Summary

Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1452 Calories from Fat 575

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 25.2 g126.1%

Trans Fat 0 g

Cholesterol 223.5 mg74.5%

Sodium 588.7 mg24.5%

Total Carbohydrates 77 g25.8%

Dietary Fiber 11.9 g47.5%

Sugars 14.6 g

Protein 109 g217.1%

Vitamin A 643% Vitamin C 77.1%

Calcium 31.2% Iron 69.2%

*Based on a 2000 Calorie diet

Bistro Burgundy Stew Recipe