Yield: 2 Servings
|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|
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.