Beef Burgundy Stew
Ingredients
2 each slices bacon
4 tsp unbleached flour
1/2 tsp instant beef bouillon
1/4 tsp dried basil, crushed
1/2 lb stew meat, 1/2-inch cubes
7 1/2 oz canned tomatoes, cut up
1/4 cup dry red wine
1/2 cup frozen pearl onions
8 each small whole fresh mushrooms
Preparation
In a 1-quart casserole micro-cook bacon, loosely covered, on 100%
power for 2 to 2 1/2 minutes or until 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 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions
and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes
or til meat and vegetables are tender, stirring twice. Sprinkle
crumbled bacon atop and serve.
Servings: 2
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