550. BEEF STEW with BACON

4 lbs. Beef tenderloin tips or rump roast, cut into cubes
4 strips bacon, chopped
1 medium onion, quartered
3 cloves garlic, chopped
¼ lb. button mushrooms
2 tbsp. flour
1 tbsp. olive oil
1 bottle Syrah

In a deep fry pan, cook bacon, onions, and garlic. Remove bacon and onions with a slotted spoon. Brown meat cubes on all sides. Sprinkle with flour and brown slightly. Add wine, stirring well. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for appx. 1 hour. Replace onions and bacon, add mushrooms, and simmer for another 30 to 45 minutes. Serve over noodles. Garnish with chopped parsley.


courtesy of: Tantalus Winery, 19320 Orange Avenue, Sonoma, California 95476