Recipe: Beef Burgundy Stew (serves 1, microwave)

BEEF BURGUNDY STEW

1 slice bacon
2 teaspoons unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon dried basil, crushed
1/4 pound stew meat, 1/2-inch cubes (or use a more tender cut of meat)
3 3/4 ounces canned tomatoes, cut up, undrained
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms

In a 20-oz casserole, microwave 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. Microwave, 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. Microwave, covered, on 50% power for 10 to 12 minutes or until meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.

Makes 1 serving