Burgundy Beef Stew
|Carrots||2 Medium, sliced 1/4 inch thick|
|Onion||1 Large, chopped|
|Bacon slices||4 , diced|
|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, thawed (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 carrots, onion, bacon 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, salt, thyme, oregano and pepper.
Add meat; stir well.
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.