Beef, Bacon and Mushroom Stew

Ingredients

• 1 2/3 pound lean beef sirloin, tips, trimmed
• 4 slices cooked Canadian-style bacon, chopped
• 12 small onions, baby onions, peeled
• 4 medium garlic cloves, minced
• 1 cup wine, red
• 1 cup canned tomato paste
• 2 cup water
• 2 serving Beef Bouillon Cubes, crumbled
• 3 1/2 cup mushrooms, button
• 1 tsp canned green chili peppers, minced
• 2 Tbsp fresh tarragon, chopped

Directions

1. Cut meat into 1-inch (2.5 cm) cubes.
2. Coat a large nonstick pan with cooking spray, heat and cook onions and garlic until onions are lightly browned. Add meat and cook, stirring, until well-browned.
3. Stir in wine, tomato paste, water and bouillon cube. Simmer, covered, for 45 minutes.
4. Stir in mushrooms and chile. Cook for 10 minutes more. Stir in bacon and tarragon. Serve

Serves | 6
POINTS per serving | 7

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse