Beef, Bacon and Mushroom Stew
- Total Time
Bouillon cubes are a simple way to flavor a dish, but they are high in sodium, so use them sparingly.
uncooked lean trimmed sirloin beef1 ⅔ pound(s), tips, trimmed
cooked Canadian-style bacon4 slice(s), chopped
uncooked onion(s)12 small, baby onions, peeled
garlic clove(s)4 clove(s), medium, minced
table wine1 cup(s), red
canned tomato paste1 cup(s)
beef bouillon cube2 serving(s), crumbled
fresh mushroom(s)3 ½ cup(s), button
canned green chili peppers1 tsp, minced
fresh tarragon2 Tbsp
- Cut meat into 1-inch (2.5 cm) cubes.
- 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.
- Stir in wine, tomato paste, water and bouillon cube. Simmer, covered, for 45 minutes.
- Stir in mushrooms and chile. Cook for 10 minutes more. Stir in bacon and tarragon. Serve.