Crockpot beef burgundy stew

Yield: 2 Servings

Measure 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

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.

Similar recipes