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Beef Burgundy Stew recipe
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To make Beef Burgundy Stew you will need
Ingredients
| 2 | | Slices Bacon | | 1/2 | teaspoons | Instant Beef Bouillon | | 1/2 | pounds | Stew Meat, 1/2-inch Cubes | | 1/4 | cups | Dry Red Wine | | 8 | | Small Whole Fresh Mushrooms | | 4 | teaspoons | Unbleached Flour | | 1/4 | teaspoons | Dried Basil, Crushed | | 7 1/2 | ounces | Canned Tomatoes, Cut Up | | 1/2 | cups | Frozen Pearl Onions |
Instructions
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.
Enjoy your Beef Burgundy Stew
How much is in a cup?
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Wed 16 Jul 2008
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