Beef Burgundy Stew ( Mw ) Recipe

Ingredients

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

It is quite possible to prove the history of recipes way back into history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. However, mostly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.

In an interesting twist, the most ancient recipe in existence, according to food historians are a few ancient tablets in ancient Sumerian which describe the making 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`.

Progressing into Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few you will know for example basil, rue and asafoetida.

Continuing our culinary historical journey, we find a couple of books which appeared in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the upper classes of the period.

Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe publications, some of which are now in academic collections.

Over the succeeding few hundred years, the powerful and wealthy strove to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes of the day.

When we get to the twentieth century, cook books were starting to become popular mostly as a result of more people being able to read, more leisure time and having more money to spend.

The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books.

And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now.

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We hope you enjoy this Beef Burgundy Stew ( Mw ) recipe.

 


Beef Burgundy Stew ( Mw ) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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