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Bacon Burgundy Beef

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Ingredients
  Bacon slices 6 , cut crosswise into sixths
  Onions 2 Medium, cut into twelfths
  Mushrooms 1⁄2 Pound, quartered
  Sliced carrots 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Beef 2 Pound, cut into 1 inch cubes
  Condensed golden mushroom soup 10 1⁄2 Ounce (1 can)
  Red burgundy wine 1 Cup (16 tbs)
  Worcestershire sauce 1 Tablespoon
  Bay leaf 1 , crumbled
  Basil leaves 1⁄2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cook bacon in a 3-quart casserole at Power Select HIGH, 4 minutes; drain bacon reserving 2 tablespoons drippings.
Set both aside.
In same casserole, combine reserved drippings, onions, mushrooms, carrots and garlic; stir to coat.
Heat at Power Select HIGH, 4 minutes.
Add bacon and remaining ingredients, stirring to mix well.
Insert probe into center of food.
Cover; connect probe to oven wall receptacle.
TO HEAT BY MANUAL TEMP/TEMP HOLD Set Power Select at MEDIUM-LOW; TEMP at 190°F.
Set TEMP HOLD for 90 minutes.
Set TEMP HOLD for an additional 60 minutes.
Stir occasionally.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.
Stir occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Holiday, Party
Ingredient: 
Beef

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