beef burgundy stew ( mw )

1 Servings
Slice Bacon
2 teaspoons Unbleached Flour
¼ teaspoon Instant Beef Bouillon
⅛ teaspoon Dried Basil, Crushed
¼ pounds Stew Meat 1/2-inch Cubes
3¾ ounce Canned Tomatoes, Cut Up
2 tablespoons Dry Red Wine
¼ cup Frozen Pearl Onions
Small Whole Fresh Mushrooms

In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1½ 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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