Bistro Burgundy Stew

1 lb. sirloin beef, cut into 1½” pieces
3 tbsp. flour
6 slices bacon, cut into 1” pieces
2 garlic, minced
3 carrots, peeled and cut into 1” pieces
¾ cup Burgundy or other dry red wine
½ cup Grey Poupon® Dijon Mustard
12 small mushrooms
1½ cups scallions, cut into 1½” pieces

Coat beef with flour; set aside. In large skillet, over medium heat, cook
bacon until just done; pour off excess fat. Add beef and garlic; cook until
browned. Add carrots, wine and mustard; cover. Simmer 30 minutes or
until carrots are tender, stirring occasionally. Stir in mushrooms and
scallions; cook 10 minutes more, stirring occasionally.

Makes 6 servings