Bistro Burgundy Stew - cooking recipe

Ingredients

1 lb. sirloin, cut into 1 1/2-inch pieces
3 Tbsp. flour
6 slices bacon (in 1-inch pieces)
2 cloves garlic, pressed
3 carrots, cut into 1-inch pieces
3/4 c. Burgundy or other dry red wine
1/2 c. Dijon mustard
12 small mushrooms
1 1/2 c. scallions, cut into 1 1/2-inch pieces

Preparation

Coat beef with flour; set aside.
Cook bacon over medium heat until just done; pour off excess fat.
Add beef and garlic; cook until browned.
Add 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.
Makes 6 servings.