2 each slices bacon
4 tsp unbleached flour
1/2 tsp instant beef bouillon
1/4 tsp dried basil, crushed
1/2 lb stew meat, 1/2-inch cubes
7 1/2 oz canned tomatoes, cut up
1/4 cup dry red wine
1/2 cup frozen pearl onions
8 each small whole fresh mushrooms
A Recipe for
Beef Burgundy Stew
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This Recipe for Beef Burgundy Stew is one of thousands in the Recipes-to-go Meat Cookbook.
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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This is a recipe for Beef Burgundy Stew from the recipe cookbook of Recipes-to-go (Meat)
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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
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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.
Serves: 2
Beef Burgundy Stew Recipe brought to you by Recipes To-Go