2 each slices bacon
4 tsp unbleached flour
1/2 tsp instant beef bouillon
1/4 tsp dried basil, crushed
1/2 lb stew meat, 1/2-inch cubes
7 1/2 oz canned tomatoes, cut up
1/4 cup dry red wine
1/2 cup frozen pearl onions
8 each small whole fresh mushrooms
Directions
In a 1-quart casserole micro-cook bacon, loosely covered, on 100%
power for 2 to 2 1/2 minutes or until 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 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions
and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes
or til meat and vegetables are tender, stirring twice. Sprinkle
crumbled bacon atop and serve.
Servings: 2 servings
Beef Burgundy Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, at least as far back as the ancient Egyptians, and quite possibly further than that. However, mostly, these old cookbooks were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient 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 having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks used many different aromatic flavours, including a few you will know like bay, mint and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like rosemary and coriander. These new foods and spices caused an eruption in books on cookery, the majority of which still exist in private libraries. Over the next few hundred years, the powerful families of the West competed to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beef Burgundy Stew recipe.
