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
We can track the history of written recipes back into history, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As our culinary historical trip moves on a few more years there are two interesting books from the 1300s : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that appears on menues today, but instead accounts of the types of food prepared for the upper classes of that period. Over the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe publications were in high demand, due to better eduction, more free time and disposable income. |
We hope you enjoy this Beef Bourgiunon recipe.
