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.
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