Beef burgundy stew ( mw )
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| 4 | Small Whole Fresh Mushrooms | |
Directions
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.