Beef, Bacon and Mushroom Stew
7
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Bouillon cubes are a simple way to flavour a dish, but they are high in sodium, so use them sparingly.
Ingredients
Uncooked trimmed beef tenderloin
1⅔ pound(s), tips, trimmed of fat
Cooked Canadian-style bacon
4 slice(s), chopped
Onion
12 small, baby onions, peeled
Garlic
4 clove(s), large, minced
Table wine
1 cup(s), red
Canned tomato paste
1 cup(s)
Mineral water
2 fl oz
Beef broth cubes
2 cube(s), crumbled
Mushrooms
3½ cup(s), button
Fresh tarragon
2 tbsp(s), chopped
Canned green chili peppers
1 tsp(s), minced
Instructions
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.
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