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Bistro Burgundy Stew

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Ingredients
  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
Directions

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

Cuisine: 
French
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Mustard

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4.025
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