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Beef Burgundy Stew

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 until meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. Use in slow cooker also, just change the directions accordingly.

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