Bacon Burgundy Beef Recipe
Ingredients
| 6 bacon slices, cut crosswise into sixths | ||
| 2 medium onions, cut into twelfths | ||
| Mushrooms | 1/2 Pound, quartered | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 2 lbs. beef, cut into 1-inch cubes | ||
| Mushroom | 1 Can (10oz), condensed | |
| 1 cup red burgundy wine | ||
| Worcestershire sauce | 1 Tablespoon | |
| Bay leaf | 1 , crumbled | |
| Basil leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
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.
Stir occasionally.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.
Stir occasionally.
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.
Stir occasionally.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 8.
Oven will automatically hold at 190°F for 2 1/2 hours.
Stir occasionally.
Chef
