1 lb lean ground beef
1 pkg baby carrots, cut in half
1 1/4 c water
1 shallot, minced
1 pkg sliced Portobello mushrooms
3 TB flour
1 can condensed beef broth (or 1/2 can regular beef broth)
1 (4oz) can tomato paste
1/4 c dry red wine
1 TB fresh snipped tarragon (or 1 tsp dried)
salt and pepper to taste
DirectionsPlace carrots in a microwave-safe dish. Add a cup of water and microwave on high for several minutes until carrots are crisp-tender.
Meanwhile, brown ground beef with shallots and mushrooms.
While beef is cooking, mix flour with broth and stir until smooth.
When beef is no longer pink, add broth mixture, carrots, tomato paste and red wine. Sprinkle with tarragon. Bring to a boil, then reduce heat and cover and simmer 15 minutes.
Serve over mashed potatoes.