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
Food historians have tracked the existence of recipes back into the far past, in fact as far back as ancient Egypt, and quite possibly further than that. However, these, early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to food historians is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Closer to modern times, there were a couple of interesting books which appeared in the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the menues of the upper classes of the time. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result cooks and their recipes could command a high salary. Even so, it was during the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Burgundy Stew ( Mw ) recipe.
