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French · Main
Burgundy-Style Beef Stew
Seared sirloin and unsmoked bacon braised in Pinot Noir and brown stock, finished with butter-glazed shallots; a quicker, tender-cut take on the Burgundy classic.
- YieldServes 4
- Hands-on45 min
- Total2 h 35 min
- Difficulty
Ingredients
- 500 gbeef sirloin, 1.5 cm cubes
- 200 gunsmoked back bacon, 2 cm squares
- 16shallots, peeled, left whole
- 2 clovesgarlic, crushed
- 500 mlred Burgundy or other Pinot Noir
- 1½ Lbrown stock (beef or well-browned vegetable)
- 3 tbspvegetable oil or beef dripping
- to tastesalt and freshly ground black pepper
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