Beef and Mushroom Burgundy
- 3 strips bacon
- 1 1/4 lbs. beef tenderloin cut into 1 in. cubes
- 1/4 tsp. salt
- 2 cups baby carrots
- 1 tbsp. water
- 2 8oz pkg. sliced mushrooms
- 14 oz. bag frozen pearl onions, thawed
- 2 tbsp. tomato paste
- 1 1/2 cup dry red wine
- 1 cup beef broth
- 2 tbsp. cornstarch
- chopped parsley
cook bacon in a large pot until crisp. Remove bacon and add beef and salt. Brown and cook for 6 minutes.
Microwave carrots in 1 tbsp. water for 4 minutes on high
Add carrots to pot with mushrooms, pearl onions, and tomato paste.
Cook 4 minutes. Stir in wine and cook for 5 more minutes. Whisk beef broth with cornstarch and stir into pot. Heat to simmering. Return beef and crumbled bacon to pot . Top with parsley.