It is always good to have a nice hot stew on a cold winter’s evening.
The ingredients are ready for the meal. l’entrecôte de boeuf fresh from our local boucherie.
The lardons sautéing in butter.
The crispy and browned sirloin.
Sautéing the shallots
The Shallots and Sirloin Stew with pain et fromage à la truffe
La Domaine de la Combe au Loup, a very nice Beaujolais wine
The Shallots and Sirloin Stew
If you would like to see the recipe, please check it out at Searching4Zen.com.