Bacon Burgundy Beef
|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|
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.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.