1 lb. beef stew meat, cut into ½-inch cubes
3 shallots, quartered
1 large carrot, cut into ¼-inch slices
3 cloves garlic, minced
3 slices bacon, diced
1 ½ cups burgundy
½ cup water
½ teaspoon herbes de Provence
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups sliced fresh mushrooms
3 tablespoons all-purpose flour
3 tablespoons water
Cooked noodles (optional)
In a 2½-quart oval (or similar) casserole, combine beef, shallots, carrot, garlic and bacon.
Place dish on glass tray.
Microwave at high (10) for 12 to 14 minutes, stirring every 5 minutes.
Add wine, water, herbes de Provence, salt and pepper; cover.
Stir and add mushrooms after 20 minutes cooking time.
Dissolve flour in water; stir into stew mixture.
Continue cooking according to your Advantium model's cooking settings or until thickened.
Serve over noodles, if desired.
Herbes de Provence contains an assortment of herbs most commonly used in the cooking of southern France. The mixture contains basil, fennel seed, lavender, marjoram, summer savory, thyme and sage. It is usually packed in tiny clay crocks and sold in the spice section of large supermarkets or gourmet shops.