1 slice bacon
2 tsp unbleached flour
1/4 tsp instant beef bouillon
1/8 tsp dried basil, crushed
1/4 lb stew meat 1/2-inch cubes
3 3/4 oz canned tomatoes, cut up
2 tbsp dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms
Directions
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.
Servings: 1 servings
Beef Burgundy Stew ( Mw ) Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, early records were just primitive hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to historians are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, we have a couple of books published in the 1300s - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that we all know today, but rather accounts of the types of food on the menus of the wealthy. For the next few years, the upper-class families of Europe strove to serve the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books are greatly in demand as a result of better eduction, more free time and having more money. |
We hope you enjoy this Beef Burgundy Stew ( Mw ) recipe.
