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Microwave Beef Bourguignon

Microwaverina's picture
Ingredients
  Beef stew meat 2 Pound
  Flour 1⁄2 Cup (8 tbs)
  Oil 1 Tablespoon
  Beef bouillon 1 Cup (16 tbs)
  Burgundy wine 2 Cup (32 tbs), divided
  Pearl onions 1 Pound, peeled
  Carrots 4 , julienned
  Chopped parsley 1 Tablespoon
  Garlic 2 Clove (10 gm), pressed or chopped
  Salt 1 1⁄2 Teaspoon
  Frozen peas 10 Ounce (1 package)
  Whole button mushrooms 4 1⁄2 Ounce (1 jar)
Directions

MAKING
1. Roll the stew meat in flour.
2. In a microwave oven, brown the meat conventionally on a surface unit with little oil.
3. In a bowl, add beef bouillon, ½ cup burgundy wine, pearl onions, carrots, parsley, garlic cloves, and salt.
4. Wrap it using plastic and dip the probe in liquid.
5. Cook on a setting of HIGH (9); HEAT & HOLD at 180°F for 120 minutes until the meat is soft.
6. Add mushrooms and peas towards last 30 minutes of cooking.
7. In a bowl combine ¼ cup flour and enough water to form paste.
8. Take out vegetables and meat from sauce.
9. Maintain warmth.
10. Add flour paste into the sauce and cook on a setting of HIGH (9) for about 6 minutes until mixture starts boiling.
11. Add ½ cup burgundy and stir well. Pour the sauce over vegetables and meat.

SERVING
12. Serve the beef bourguignon with pasta.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Everyday, Healthy

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