Beef Burgundy Stew
Submitted by capper
Rich, wine-braised beef stew loaded with smoky bacon, tender pearl onions, and earthy mushrooms. This cozy beef burgundy for two comes together entirely in the microwave for a surprisingly hands-off weeknight dinner.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThink beef burgundy is only for Sunday afternoons spent hovering over a Dutch oven? Think again.
This clever microwave version delivers all the deep, wine-soaked flavor of the French classic in a fraction of the time. Tender beef cubes simmer with canned tomatoes and dry red wine while crispy bacon adds a smoky backbone that ties the whole bowl together.
Pearl onions and whole mushrooms round things out, soaking up that gorgeous burgundy sauce until every bite is pure comfort.
It serves two, making it ideal for a date night in or a solo meal with leftovers for tomorrow’s lunch.
Chef Tips
- Use a full-bodied red wine like Pinot Noir or Côtes du Rhône for the richest flavor. If you wouldn’t sip it, don’t cook with it.
- Cut your beef cubes evenly so they cook at the same rate in the microwave.
- Stirring at the recommended intervals is key. Microwaves heat unevenly, and a good stir keeps everything tender and consistent.
- Let the stew rest for 5 minutes after cooking. The sauce thickens as it sits and the flavors meld beautifully.
Ingredients
Directions
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2½ 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.
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