Bistro Burgundy Stew
|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)|
|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.