Beef Burgundy Stewbeef, meats, microwave 1 slice bacon 2 teaspoon unbleached flour 1/4 teaspoon instant beef bouillon 1/8 teaspoon dried basil, crushed 1/4 lb stew meat 1/2-inch cubes 3 3/4 oz canned tomatoes, cut up 2 tablespoon dry red wine 1/4 cup frozen pearl onions 4 small whole fresh mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till 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 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. |
