Beef Burgundy Stew

Servings:
2 slices

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 2 ea slices bacon
  • 4 tsp unbleached flour
  • 1/2 tsp instant beef bouillon
  • 1/4 tsp dried basil, crushed
  • 1/2 lb stew meat, cut 1/2 inch cubes
  • 7 1/2 oz canned tomatoes, cut up
  • 1/4 cup dry red wine
  • 1/2 cup frozen pearl onions
  • 8 ea small whole fresh mushrooms

STEP BY STEP:

  1. In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done
  2. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside
  3. Stir flour, bouillon granules, and basil into drippings
  4. Add beef, undrained tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes
  5. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms
  6. 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.