Bistro Burgundy Stew Recipe
Ingredients
| 1 pound sirloin beef, cut into 1/2-inch pieces | ||
| All purpose flour | 3 Tablespoon | |
| 6 slices bacon, cut into 1-inch pieces | ||
| Garlic | 2 Clove (5gm), pressed | |
| 3 carrots, peeled and cut into 1-inch pieces | ||
| 3/4 cup Burgundy or other dry red wine | ||
| 3/4 up GREY POUPON | ||
| Dijon Mustard or GREY POUPON Country | ||
| Dijon Mustard 12 small mushrooms | ||
| 1 1/2 cups scallions, 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.
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.
Chef
