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
Recipes as an idea can be tracked far back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these old recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the Roman cooks used many different aromatic flavours, including a few you will know for example bay, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, such as basil and rosemary. These new herbs and spices prompted an eruption in recipe publications, most of which still exist in private libraries. Over the succeeding few centuries, the powerful and rich tried to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes common in their social group. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all 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.
