Beef Burgundy Stew

Beef Burgundy Stew

1 slice bacon
3 3/4 oz Canned Tomatoes, Cut Up
2 tsp Unbleached Flour
2 tb Dry Red Wine
1/4 tsp Instant Beef Bouillon
1/4 c Frozen Pearl Onions
1/8 tsp Dried Basil, Crushed
4 Small Whole Fresh Mushrooms
1/4 lb Stew Meat 1/2-inch Cubes

In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till 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 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve.