Categories: Soups/stews, Beef 
      Yield: 1 servings 
  
      1 ea Slice Bacon                     3 3/4 oz Canned Tomatoes, Cut Up 
      2 ts Unbleached Flour                    2 tb Dry Red Wine 
    1/4 ts Instant Beef Bouillon             1/4 c  Frozen Pearl Onions 
    1/8 ts Dried Basil, Crushed                4 ea Small Whole Fresh Mushrooms 
    1/4 lb Stew Meat 1/2-inch Cubes        
  
  In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 
  1 to 1 1/2 minutes or till 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 1 minute, stirring once. 
  Micro-cook, covered, on 50% power for 10 minutes, stirring once.  Stir in 
  onions and mushrooms.  Micro-cook, covered, on 50% power for 10 to 12 
  minutes or til meat is tender, stirring twice.  Sprinkle crumbled bacon 
  atop and serve.