Shelly's Recipe

BEEF BURGUNDY STEW

Category: Stews

1 each slice bacon, cooked in a Dutch oven and crumbled
2 tsp unbleached flour
1/4 tsp instant beef bouillon
1/8 tsp dried basil, crushed
1/4 pound stew meat 1/2-inch cubes
3 3/4 oz canned tomatoes, undrained and cut up
2 tbsp dry red wine
1/4 cup frozen pearl onions
4 each small whole fresh mushrooms

In Dutch oven bacon was fried in, stir flour, bouillon granules, and basil into drippings. Add beef, tomatoes, and wine; mix well. Simmer for 30 minutes, stirring once. Stir in onions and mushrooms. Bring back to a simmer, cover, and cook until meat is tender, stirring occasionally. Sprinkle crumbled bacon atop and serve.