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Beef Burgundy Stew

Ingredients: 1 slice bacon 3 3/4 oz canned tomatoes, cut up 2 Teaspoon(s) unbleached flour 2 tb dry red wine 1/4 Teaspoon(s) instant beef bouillon 1/4 c frozen pearl onions 1/8 Teaspoon(s) dried basil, crushed 4 ea small whole fresh mushrooms 1/4 Pound(s) stew meat 1/2-inch cubes Directions: 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, an d 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.
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