Beef Burgundy Stew

• 2 each bacon slices
• 4 teaspoons flour, all-purpose
• 1/2 teaspoon beef stock instant
• 1/4 teaspoon basil dried, crushed
• 1/2 pound stewing beef 1/2-inch cubes
• 7 1/2 ounces tomatoes, canned cut up
• 1/4 cup red wine dry
• 1/2 cup pearl onions frozen
• 8 each mushrooms small whole fresh

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.
3. Crumble bacon and set aside.
4. Stir flour, bouillon granules, and basil into drippings.
5. Add beef, UNDRAINED tomatoes, and wine; mix well.
6. Micro-cook, covered, on 100% power for 2 minutes.
7. Micro-cook, covered, on 50% power for 15 minutes, stirring twice.
8. Stir in onions and mushrooms.
9. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice.
10. Sprinkle crumbled bacon atop and serve.

bacon, flour, beef, basil, stewing beef, tomatoes, red wine, pearl onions, mushrooms

Taken from recipeland.com/recipe/v/beef-burgundy-stew-4682 (may not work)