Beef Burgundy Stew

Beef Burgundy Stew

Metric Ingredient Imperial 500 g boneless beef steak, cut into cubes 1 lb 40 ml all purpose flour 3 tbsp 6 slices bacon, cut into large pieces 6 1 large onion, cut into wedges 1 3 carrots, peeled & cut into pieces 3 12 small mushrooms 12 2 garlic cloves, minced 2 250 ml burgundy (dry red wine) 1 cup 125 ml steak sauce 1/2 cup

Coat beef with flour, shaking off excess; set aside. Cook bacon in pot over medium heat until crisp; remove and set aside. Brown beef in same pot. Return bacon to pot; stir in onion, carrots, mushrooms, garlic, wine and steak sauce. Cover; simmer 40 minutes or until carrots are tender, stirring occasionally. Serves 6

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