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.