Beef Burgundy Stewstew meats main dish 2 each slices bacon 4 teaspoon unbleached flour 1/2 teaspoon instant beef bouillon 1/4 teaspoon dried basil, crushed 1/2 lb stew meat, 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 each small whole fresh mushrooms In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 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. |
