Burgundy Beef Stew
|Bacon slices||4 , diced|
|Onion||1 Large, chopped|
|Carrots||2 Medium, sliced 1/4 inch thick|
|Garlic||3 Clove (15 gm), finely chopped|
|Red burgundy wine||1 1⁄2 Cup (24 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Thyme||1 1⁄2 Teaspoon|
|Boneless beef chuck||3 Pound, cut into 1 inch cubes|
|Frozen small whole onions||8 Ounce (1 Package)|
|Small fresh mushrooms||1⁄2 Pound, quartered|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
In 3 quart casserole, place bacon, onions, carrots and garlic.
Microwave at high (10) 5 to 7 minutes, until bacon is cooked and vegetables are tender; stir after 3 minutes.
Blend in wine, brandy, thyme, oregano, salt and pepper.
Add meat and stir to coat.
Microwave at medium (5) 29 to 31 minutes.
Add onions and mushrooms.
Microwave at medium (5) 15 to 20 minutes, until meat and vegetables are tender, stirring every 5 minutes.
In 1 cup measure blend water and flour to make a smooth paste.
Stir into stew.
Microwave at high (10) 5 to 7 minutes; stir after 3 minutes