1 no ingredients
Directions
4 lb lean beef -- cubed
1 c red wine
1/3 c oil
1 ts thyme
1 ts black pepper
8 sl bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 lb mushrooms -- sliced
1/3 c flour
Marinate beef in wine ,oil, thyme and pepper 4 hours at room
temperature or overnight in refrigerator. In large pan, cook bacon
until soft. Add garlic and onion; saute until soft. Add mushrooms and
cook until slightly wilted. Drain beef, reserving liquid. Place beef
in slow cooker. Sprinkle flour over the beef, stirring until well
coated. Add mushroom mixture. Pour reserved marinade over all. Cook
on LOW 8-9 hrs.
Recipe By : Crockpot Cooking, Barbara Blitz
From: Rooby
Servings: 8 servings
Beef Bourgiunon Recipe brought to you by Recipe Ideas
Categories: Beef; Crock Pot; Crockpot; Meat; Slow Cooker
The History of Recipes
Food historians have traced the existence of recipes back into ancient history, certainly as far into history as early Egypt, and potentially, even further back. However, in the main part, these old recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans used a good variety of aromatic flavors, including many that are still in use today such as basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new herbs and spices caused an eruption in publications on food, the majority of which still exist in private libraries. Over the following few hundred years, the rich families of the West competed with each other to lay on the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cooking publications were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Beef Bourgiunon recipe.
