Ingredients
2 lb beef rolled rump roast*
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp vegetable oil
1 clove garlic
1 1/4 cup dry red wine
1 1/2 cup water
1/2 small bay leaf
1 1/4 tsp salt
2 sprigs parsley
3 slices bacon,diced
18 small white onions
3 tbsp tomato paste
1/2 tsp dried thyme leaves
1/4 tsp ground pepper
2 tbsp butter or margarine
18 small mushroom caps
Directions
Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.
Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover andb ake until beef
cubes are tender, about 40 minutes.
Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
until tender; arrange on top.
*NOTE: Beef bottom round or boneless chuck eye can be substituted for
the beef rolled rump roast.
Servings: 5 servings
Beouf Bourguignon (Red Wine Beef Stew) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beef Stew; Beverages; Dutch Oven
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in fact as far back as the ancient Egyptians, and maybe further still. Interesting though that is, these, ancient cookbooks were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some ancient tablets in the Sumerian language 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. As we move into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans made use of a wide range of spices, including many that are still in use today such as basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas led to a torrent in manuscripts on cookery, some of which still exist in academic collections. During the next few centuries, the upper-class families of Europe strove to offer the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. The revolution that is television brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Beouf Bourguignon (Red Wine Beef Stew) recipe.
