Beef Burgundy Stew

2 ea Slices Bacon

4 t Unbleached Flour

1/2 t Instant Beef Bouillon

1/4 t Dried Basil, Crushed

1/2 lb Stew Meat, 1/2-inch Cubes

7 1/2 oz Canned Tomatoes, Cut Up

1/4 c Dry Red Wine

1/2 c Frozen Pearl Onions

8 ea Small Whole Fresh Mushrooms

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve.