Title: Crockpot Beef Burgundy Stew
Categories: Crockpot
Yield: 2 Servings
| 2 | sl | Bacon |
| 4 | ts | Unbleached flour |
| 1/2 | ts | Instant beef bouillon |
| 1/4 | ts | Dried basil; crushed |
| 1/2 | lb | Stew meat; 1/2" cubes |
| 7 1/2 | oz | Canned tomatoes; cut up |
| 1/4 | c | Dry red wine |
| 1/2 | c | Frozen pearl onions |
| 8 | sm | 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. Use in Crockpot also, just change
the directions accordingly.