Beef, bacon and mushroom stew
8
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Loaded with downhome beefy flavor, this stew isn't the cook-all-day variety. Some easy conveniences bring it together in just over an hour. Wine adds complexity, tomato paste thickens, and bouillon cubes are an easy trick to boost the flavor of a dish. But they are high in sodium, so use them sparingly. We make sure that the ratio of liquid dilutes the saltiness but not the flavor. To change things up, substitute a teaspoon of minced canned chipotle chiles for the green chiles for a smoky note and use cilantro in place of the tarragon.
Ingredients
Uncooked lean trimmed sirloin beef
1.667 pound(s)
Cooked Canadian-style bacon
4 slice(s)
Uncooked onion(s)
12 small
Garlic
4 medium clove(s)
Table wine
1 cup(s)
Tomato paste
1 cup(s)
Water
2 cup(s)
Beef bouillon cube
2 item(s)
Fresh mushroom(s)
3.5 cup(s)
Canned green chile peppers
1 tsp
Fresh tarragon
2 Tbsp
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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