Crockpot beef burgundy stew

2 Servings

Ingredients

Quantity Ingredient
2 slices Bacon
4 teaspoons Unbleached flour
½ teaspoon Instant beef bouillon
¼ teaspoon Dried basil; crushed
½ pounds Stew meat; 1/2\" cubes
7½ ounce Canned tomatoes; cut up
¼ cup Dry red wine
½ cup Frozen pearl onions
8 smalls Whole fresh mushrooms

Directions

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2½ 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. Use in Crockpot also, just change the directions accordingly.

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