Recipe for Beef Burgundy Stew

Ingredients

1 each slice bacon
2 teaspoon unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon dried basil, crushed
1/4 lb stew meat 1/2-inch cubes
3 3/4 oz canned tomatoes, cut up
2 tablespoon dry red wine
1/4 cup frozen pearl onions
4 each small whole fresh mushrooms

Instructions

In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve.





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